You may recall that I made a version of this recipe in November 2012 but had an unfortunate accident when the entire omelette slid out of the pan and onto the floor! No “three-second rule”, that baby was toast!
Preparing for a recent trip to Spain, I thought it was the perfect opportunity to repost the recipe in its full glory. These creamy little potatoes are the perfect ingredient for this simple but tasty dish. And it’s perfect if you have leftover potatoes. But don’t stop there, even though the potatoes and onion are the traditional tapa, the flavour combos are endless. In fact, I cheated and added a little crispy pancetta for additional flavour.
Spanish Potato Omelette
A KitchenInspirations Original Recipe
Makes one loaf pan, about 10 cm x 21 cm (4″ x 8.25″), 16 slices
Ingredients:
- 4 large eggs
- 200 g potatoes
- 60 g onion, finely sliced
- 30 mL roasted garlic
- 30 g pancetta, finely diced
Directions:
- Preheat oven to 350°F. Generously grease a loaf pan, set aside.
- Boil the potatoes until soft. Strain and layout on a cool baking sheet and smash with a fork. Allow to cool completely.
- In a small frying pan, over medium heat, sauté the pancetta until crispy, remove and set aside.
- Whisk the eggs together, add the roasted garlic and whisk well. Mix in the smashed potatoes, pancetta and raw onions.
- Pour into the prepared loaf pan, making sure the inclusions are evenly distributed.
- Bake for 30-35 minutes or until egg is completely set. Cool slightly, run a sharp knife around the perimeter and turn out of the pan. Flip over and slice into even, bite-sized rectangles.
- You may serve immediately or cool completely, refrigerate and gently reheat the prior to serving.
Notes:
- I did not bother to peel the potatoes, I just smashed the little buggers skin and all after boiling.
- The original Spanish recipe called for the onions to be sweated out beforehand, you can do this, but I found no alteration in the flavour of the omelette so why waste the extra time?
- You may also serve these with a dollop of sriracha mayo.
[…] Spanish Potato Omelette […]
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I like this version (pancetta and all). I’ve only tried it with thinly sliced raw potatoes which led to as many creamy hits as it did undercooked misses. GREG
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This omelet sounds great! I’m glad it didn’t fall on the floor! I also love how you’re serving this. It’d be great for a party.
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What wonderful party food. I do love Spanish omelettes. I do hope your holiday in Spain is going well xx
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egg bakes are the best – so comforting and delicious and you’re right, the possibilities are endless! I’ve not made one with potatoes, that sounds like a great hearty winter variation. Fun too that you can cut these up into bite sized servings for guests etc. Those darn slippery omelettes… I’d forgo the 3 second rule in that case too! ;d
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There are few things quite as tasty as a well made tortilla de patatas! And I’d gladly gobble these little tidbits up. I’d probably spoil my appetite, but it’d be worth it. 😉 And yes, accidents do happen in the kitchen, no matter how experienced the cook may be… !
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These are such a perfect party food Eva! Mmm and yes to pancetta and garlic always 😀
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LOVE Spanish potato dishes! They’re wonderful. This looks terrific, and the addition of pancetta is inspired. Thanks!
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Tortilla de Patatas is a delicious tapas dish that I know you will like while in Spain. There are different versions for sure and I know I would enjoy yours.
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How many will you be eating this week? Love a tortilla, with some good aioli.
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This looks like a delicious omelette. I have a comment about the name though. A potato omelette in Spain won’t have garlic and pancetta, which are not needed for a delicious result. But it definitely won’t have smashed boiled potatoes. The omelette gets its texture from pieces of potato that are tender but form to the bite. The traditional recipe calls for slowly cooking the potatoes in lots of olive oil. Tortilla de Patatas is the national dish in Spain and the recipe is quite consistent.
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I love that you added pancetta! A lovely dish like this could be eaten any time of day—and I happily would. Worth making again 🙂
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That is so sad! I once dropped a whole pumpkin pie on the floor. But I’d used a foil pan and had no idea how flimsy it was. Never again. And it was probaby 36 years ago. Live and learn. Great recipe!
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They make a great breakfast on the go or a great filler for lunch box!
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