STOVETOP POTATO ONION OMELETTE ( SPANISH TORTILLA) - budget friendly, small households

Budget friendly Vegetarian Delight, from scratch...

Stovetop Tortilla Espagnol (Potato & Onion Omelette) from scratch
'Fills the house with wonderful aromas; worth the extra cooking time'

Unlike 67goingon50's earlier recipe for Cheat's Tortilla - the popular Spanish Potato Omelette - this one does not rely on high-calorie chip shop chips and there's no oven involved.

This authentic version contains potatoes cooked from raw so it is cheaper than buying a bag of fries.    67 loves both versions but the air fryer (for chips) is still broken and this stovetop version is really very very appetising...and fills the kitchen with tantalising aromas.

The one pictured above is a 4-egg version, which will feed 3 quite generously. 

Feeds: 3 (recipe multiplies easily
Costs: £1.50

Equipment:  6-7in/15-18cm round pan

Ingred:
1 med yellow onion (about 100gm/3.5oz)
1 large potato, thinly sliced

Olive oil, the best you can afford 

4 large eggs

min. 1 tsp salt and 3/4 tsp pepper 


Method:

1. Steps 2 & 3 can be done in advance
2. Chop the onion in small dice and sweat in 1-2 tbsp of good olive oil over med-low heat until translucent and cooked through.  Don't let the onions brown.  When done, salt lightly and cool. 
3. Using the same pan add a light layer of of olive oil and a tablespoons water. Add potatoes; salt liberally; fry, stirring occasionally until sticky.  Add a tablespoon water, cover, shaking or stirring occasionally to prevent catching.  It could take 10-15 mins, depending on your pan, until the potatoes are almost cooked through.  Cool
4. Whisk eggs; add 1/2 tsp salt and plenty of pepper. Stir in potatoes and onions.  
5. Heat a generous layer of olive oil in a small non-stick pan over med heat.   Pour in egg-potato-onion mix.  Do not stir.
6. Run an egg slice around the edges of the omelette; lift the edges, allowing uncooked egg to fill the space underneath.
7. Continue until the bottom of the omelette is set and golden brown (gently lift the omelette with the egg slice to check) but the top is still moist and wobbly
8. Take the pan off the heat; cover it with a plate; holding the plate firm against  the frying pan, confidently and swiftly turn both over.  The uncooked side of the omelette will now be on the bottom.
9. Slide the uncooked side of the omelette back into the pan; continue cooking until light golden brown
10. This can be served hot but is brilliant at room temperature or at a picnic.  Keeps in the fridge for 2 days after cooking.

Comments:

'Much of the time involved in making this from scratch is waiting time and I loved the result.  The potatoes - cooked from raw - made such a difference to flavour and texture and being un-fried were better for you.' Retired writer

Tips:

• Add colour to the vegetarian version with strips of red pepper cooked along with the onions  
• For a meat version, add a couple of handfuls sliced chorizo or ham 

This recipe has been developed by B M Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission. B Lee/Bright Sun Enterprises accept no liability for the consequences of any actions taken on the basis of the information provided