Spanish Omelette (Tortilla de Patatas)


Spanish tapas classic!


180g eggs (about 3 large eggs)
180g small dice russet potatoes
3/4 tsp onion powder
1/4 tsp black pepper (optional)
1/2 tsp garlic powder (optional)
1/2 tsp oregano flakes (optional)
3/4 tsp Kosher salt

1 tbsp of extra virgin olive oil.


Add dice potatoes to a small sauce pan, add 1 tbsp of extra virgin olive oil
Sauté on medium heat until they begin to soften and develop a bit of browning, add a tbsp of water if needed
Lower heat and add pepper, onion and garlic and oregano flakes and make sure they cook but not brown.
Add a tbsp of water to the pan and stir, to mix all the components
Let cool until under 55c
Beat the eggs but not too foamy, also beat in the salt
Add eggs to the pan and stir gently to incorporate the potatoes
Pour the content of the pan into a ramekin
Place ramekin in a water bath. Oven, 300c, until set
Broil top until some golden spots begin to form, about 7 mins.