Spanish Omelet (Tortilla de Patatas)

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1/3 cup extra virgin olive oil
2 large yukon gold potatoes
6 large organic eggs
fine sea salt
black pepper


Peel 2 large yukon gold potatoes, rinse them under cold running water and pat them completely dry with a dish cloth, cut each potato into 4 evenly sized quarters, then cut each quarter into 3 evenly sized pieces and thinly slice the potatoes, crack 6 large organic eggs into a large bowl, season them with sea salt and freshly cracked black pepper and mix together until well combined


Heat a good quality nonstick fry pan with a medium heat and add 1/3 cup extra virgin olive oil, after 2 minutes add the slices of potato and mix them around with the olive oil, mix the potatoes occasionally to ensure that they all cook evenly, after 15 minutes season the potatoes with a generous portion of sea salt and a little freshly cracked black pepper, mix together to to ensure all the seasonings are evenly divided, after cooking the potatoes for 25 to 26 minutes they should be perfectly cooked, turn off the heat and transfer the potatoes into the bowl with the beaten eggs and mix together until well combined


Using the same pan heat it with a LOW heat (very important) and add the egg and potato mixture into the pan, using a spatula run it through the outer edges of the pan to make sure the tortilla does not stick, you can also give the pan a quick shake here and there to ensure it is not sticking, after 4 minutes place a plate that is bigger than the pan over the pan, put one hand over the plate and with the other flip the pan, slide the uncooked part of the tortilla into the pan and cook for another 4 minutes, using a spatula you want to compact the tortilla from the outer edges to give it that classic rounded edge, after a total cooking time of 8 minutes (4 minutes per side) remove the pan from the heat and transfer the tortilla de patatas into a serving dish, enjoy!



The Ultimate Spanish Omelette


1/2 cup + 1 tbsp extra virgin olive oil 120 ml / 15 ml
3 potatoes 1.5 lbs / 700 grams
2 onions
6 cage-free organic eggs
3 cloves garlic
5 oz fresh bagged spinach 150 grams
5 slices white cheddar
sea salt & black pepper

Heat a large nonstick fry pan with a medium heat and add in 1/2 cup (120 ml) extra virgin olive oil

In the meantime, cut the potatoes (peeled) into small bite-sized pieces that are a 1/4 inch (.635 cm) thick and roughly chop the onions

Add the chopped onions into the hot fry pan, mix together, then mix every minute so all the onion evenly sautes, after 3 to 4 minutes and the onion is slightly translucent, add in the chopped potatoes, mix together, then mix every 3 to 4 minutes so all the potatoes evenly fry

In the meantime, crack the eggs into a large bowl, season with sea salt & black pepper and whisk together, roughly chop the spinach and roughly chop the garlic

After 20 to 25 minutes and the potatoes are golden fried and cooked through, you can always pierce them with a toothpick to ensure they are done, season with sea salt and just a kiss of black pepper, mix together, then remove from the heat, transfer the potatoes into the bowl with the whisked eggs, making sure to reserve any olive oil in the pan, mix together and let the mixture rest

In the meantime, heat the same pan with a medium heat and add in the chopped garlic, mix continuously, after 30 seconds to 1 minute and the garlic is fragrant, add in the chopped spinach, gently mix together so it easily wilts, once wilted remove the mixture from the pan and set aside

Using the same pan, lower the fire to a low-medium heat and add in 1 tbsp (15 ml) extra virgin olive oil, then add in half of the potato and egg mixture, making sure it covers the entire surface and in a flat layer, then add in the slices of cheese and sauteed spinach, making sure to leave a border on the sides, then add the rest of the potato and egg mixture, once again covering the entire surface and in a flat layer


After 4 to 5 minutes it's time to flip the omlette, using a plate that is slightly smaller than the pan, place it over the omelette, in one swift move flip the pan into the plate, then slide the omelette back into the pan, using the back of a spatula, compact the omelette from the outer edges towards the center, this is gives it that classic rounded edge


After another 4 to 5 minutes and the eggs are cooked through, remove the pan from the heat, slide the omelette into a serving dish, serve warm, at room temperature or even chilled, enjoy!

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