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Make eggs interesting with this Spanish omelet recipe

Tortilla Española, a Spanish omelet that's somewhat similar to the Italian frittata, can be served any time of day — hot or at room temperature, with anything from a cup of coffee to a glass of sherry. Find out how easy it is to make with this recipe from chef-owner Jonah Miller of New York's Huertas. Tortilla Española (Spanish omelet)Yield: 6-inch tortilla, serves 2.5 eggs2 tablespoons hea

Tortilla Española, a Spanish omelet that's somewhat similar to the Italian frittata, can be served any time of day — hot or at room temperature, with anything from a cup of coffee to a glass of sherry. Find out how easy it is to make with this recipe from chef-owner Jonah Miller of New York's Huertas

Tortilla Española (Spanish omelet)
Yield: 6-inch tortilla, serves 2.

  • 5 eggs
  • 2 tablespoons heavy cream
  • ½ white or Spanish onion
  • 2 medium baking potatoes, such as Idaho
  • 1 sprig of thyme
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons salt

Slice the onion as thinly as possible. Add 1 tablespoon of olive oil to a sauté pan on medium heat. Add the onions and cook, stirring occasionally to prevent the onions from burning or sticking. When the onions begin to color, turn the heat to low and continue to cook until they are a deep brown. If you find that they are sticking, add a tablespoon of water and scrape off any bits that are stuck to the pan. When you have achieved the desired color, add ½ teaspoon of salt (adding the salt earlier will draw water out of the onions and prevent them from caramelizing nicely).

While the onions are cooking, peel and slice the potatoes into thin rounds, about 1/8 of an inch. If you have a mandoline slicer, this is a perfect opportunity to use it. Otherwise, a sharp knife will do.

Cut the potatoes into cubes and spread on a baking sheet. Place the baking sheet in a 300-degree F. oven for 20 minutes until potato cubes are tender but still firm to the bite. 

While potatoes are cooking, pick the thyme off the stems and chop finely.

In a mixing bowl, whisk eggs together with heavy cream. Fold in cooked, slightly cooled onions and potatoes. Add the thyme and 1 ½ teaspoons salt. Mix together. 

Position an oven rack about 6 inches from the broiler, then preheat your oven broiler.

Heat an oven-proof 6-inch nonstick pan on medium heat. Allow it to preheat for one to two minutes, then add 2 teaspoons of olive oil. The oil should "dance" around the pan if it's hot enough. Add the tortilla batter and stir, as if making scrambled eggs, for 30 seconds. Then turn the heat down to medium-low and stop stirring, allowing the eggs to set on the bottom. Cook for two minutes, then transfer the pan to the oven, on the rack set below the preheated broiler. Cook for an additional two minutes until the top is set but has just barely begun to brown. If you press down on the tortilla with a spoon or spatula, some runny eggs should ooze from the middle (if you prefer firm eggs, return to the oven at 350 degrees). Remove from the oven.

Tap the bottom of the pan firmly on your counter a few times and then transfer the tortilla to a plate by placing a plate upside-down on top of the pan, holding the bottom of the plate and pan handle and then quickly and carefully flipping the tortilla.

Eat at once, or allow to cool (in Spain, the tortilla is often eaten at room temperature).