Spanish Potato Omelet

Total Time:
2 hr 5 min
Prep:
55 min
Inactive:
35 min
Cook:
35 min

Yield:
6 servings
Level:
Intermediate

Ingredients
  • 4 tablespoons extra-virgin olive oil
  • 3 small onions, sliced
  • 5 small Yukon gold potatoes (1 1/2 pounds), peeled, cut into 1/8-inch-thick rounds
  • 1 1/4 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 5 large eggs, at room temperature
  • 6 cloves garlic, chopped
  • 6 large pimiento-stuffed olives, thinly sliced or coarsely chopped
  • 1 tablespoon chopped fresh Italian parsley, plus sprigs for garnish
  • 1 tablespoon chopped fresh thyme, plus sprigs for garnish
  • 3/4 cup coarsely chopped or crumbled feta (about 3 ounces)
  • Quick and Easy Romesco Sauce, recipe follows
  • Quick and Easy Romesco Sauce:
  • One 15-to-16-ounce bottle roasted red bell peppers, drained, juices reserved
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup tomato paste
  • 1/4 cup Marcona almonds or hazelnuts, toasted
  • 2 tablespoons sherry wine vinegar
  • 2 cloves garlic, peeled, chopped
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
Directions

Heat 2 tablespoons oil over medium-high heat in a large nonstick skillet. Cook the onions until soft, about 5 minutes. Add the potatoes, 1/2 teaspoon salt and the pepper. Add 2/3 cup water and cover the skillet. Reduce the heat to medium-low and cook until the potatoes are tender, about 15 minutes. Scrape the potato mixture into a large bowl and cool, stirring occasionally, about 30 minutes. Wipe out and reserve the skillet. The potato mixture can be made 6 hours ahead. Keep at room temperature.

Combine the eggs, garlic, olives, parsley, thyme and remaining 3/4 teaspoon salt in another large bowl. Fold in the cheese and the cooled potato mixture.

Preheat the broiler. Add the remaining 2 tablespoons oil to the same skillet and heat over medium-high heat. Pour in the egg mixture, spreading evenly. Cook, uncovered, until the sides are set and the top edge begins to brown, about 5 minutes. Run a flexible heatproof rubber spatula around the sides of the pan to loosen the omelet. Cover tightly; reduce the heat to medium-low and cook until the center is almost set, about 5 minutes.

Broil the omelet until the top is fully cooked and begins to brown, 3 to 4 minutes. Let the omelet rest for 2 minutes. Loosen the omelet again around the sides and underneath as far as possible. Slide the omelet onto a platter and garnish with parsley and thyme sprigs. Cut into wedges. Serve warm or at room temperature with Quick and Easy Romesco Sauce.

Quick and Easy Romesco Sauce:

Combine the bell peppers, oil, tomato paste, almonds, vinegar, garlic, paprika, salt and pepper in a blender or food processor. Blend until the sauce is almost smooth, scraping down the sides of the bowl occasionally. If the sauce is too thick, blend in the reserved roasted bell pepper juice, 1 teaspoonful at a time, to thin out the sauce. Transfer the sauce to a small bowl. The sauce can be made 1 day ahead. Cover and chill. Bring to room temperature before serving. Yield: 2 cups.


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3.2 19
Being a Spaniard this recipe is a disappointment.... a true Tortilla Española is just potatoes, sautéed onions and eggs .... I understand she put her own twist to it but don't say it close to the original. We eat it with a piece of crusty bread some Manchego cheese and a glass of wine !!!!! It's not a bland dish as some are commenting on it.... this dish should have been call a frittata!!!! item not reviewed by moderator and published
Not even close to the true and traditional "tortilla de patatas" from Spain :( item not reviewed by moderator and published
I thought this was fantastic. I'm always looking for tasty new ingredient combos for omelets and frittatas. This was my first time with Romesco too and I loved it! As others have stated, I too don't quite understand all of the negative reviews regarding "authenticity". This is Giada's version of a spanish style dish so no it's not going to be the same thing you get out of some traditional cookbook. It is nonetheless a delicious recipe and I would highly recommend it as a great breakfast, lunch or dinner option! item not reviewed by moderator and published
I thought this recipe was fabulous. To me, a traditional Spanish Potato Omlette is good, but perhaps a wee bit bland. This really cranked it up with the Romesco sauce. (My husband, predictably like it plain, which was also good). I agree it is a bit labor intensive and the notes in my cookbook include "make the sauce the day before," and possibly even the potatoes. I also used goat cheese instead of feta. Fabulous! A party in the mouth!!!! item not reviewed by moderator and published
I've never actually had a traditional Spanish tortilla, so I'm not comparing it to that, but overall I thought this recipe was quite good & tasty! item not reviewed by moderator and published
Overall, I think this is a good dish. I made it for potluck at the office and the flavors were good. It does require some forethought and cooking it the morning of the potluck was a challenge. I would recommend this more for a lazy weekend. item not reviewed by moderator and published
As with all of Giada's recipes., typical topsy turvy.....For the ones i have tried, many disappointments. Giada, the use of so much lemon in almost all your recipes, gives the impression of a lack of C vitamin. Way too much for the most part. Lighten up girl....Now in reference to this Spanish tortilla; this time your 'innovation' was too far off for most of us. Please, use the original version, the one most of us Spaniards were raised with. Imagine using chef boyardee, with a few twists, and calling it Italian....anyway, still enjoy the show. Love watching Tod and Jade, she adores her daddy....very cute! item not reviewed by moderator and published
Very good. Seems those who complain it isn't authentic are missing the point of the Food Network. There must be authentic recipes in many cookbooks. Here I'm looking for something different, and I often make my own changes depending on my family's preferences. item not reviewed by moderator and published
Though there are better and more traditional Spanish Omelet recipes, this is a good one, not authentic nor as delicious as the real thing, but a good one nonetheless. The real one is very simple with eggs, onions, potatoes (some recipes call for diced, others for sliced, spanish chorizo (optional, and olive oil. This is a friendlier version where you don't have to flip the omelet, which can be a disaster for non-experienced cooks. item not reviewed by moderator and published
I made this for dinner tonight. I have to agree with a few of the other reviewers. Giada never claimed this was an authentic Spanish dish. Take it for what it is...which is tasty. C'mon folks, lighten up. item not reviewed by moderator and published
Such negativity in these reviews! Food is supposed to be fun, folks! Giada said on the show that she was putting her own "spin" on the food. She never said she was strictly following tradition! This is a great recipe. Sheesh. item not reviewed by moderator and published
This was awesome! I can't understand why the other person didn't like it. I agree with the other person who said Giada put her own spin on it. My whole family loved it. Thanks Giada. item not reviewed by moderator and published
I saw Giada make this on her show yesterday; at that point the only review on here was mst523 who only gave it one star. I decided to make it anyway and truly can't understand the negative reviews - I thought it was fabulous. Instead of using 2/3 cup water to cook the potatoes and onions I used chicken stock because I had it on hand. And, since I could not find Marcona Almonds I changed the cheese to Cheddar and used Salsa instead of the Romesco Sauce. It was delicous!!! item not reviewed by moderator and published
I changed up a few items.. came out great. The main dish for my son's GF that is a vegitarian.. i added pepper jack on top to finish with Parcly and chives. the cut into it was about 1 inch thick. they all loved it. good eats item not reviewed by moderator and published
Um, ick. Nothing like a tortilla espanola. Avoid this one. item not reviewed by moderator and published
Sorry Giada, but you took a traditional dish and turned it upside down... or didn't, since you usually do flip a real tortilla espanola. Although I understand making it easier to make and healthier with less oil, I don't understand the ingredients! At least pick something traditional to throw in the mix. item not reviewed by moderator and published
I couldn't pick a spanish potato omelette out of a lineup. But this was good. I probably added to the sacrilege the other reviewers think happened by adding a half cup of chorizo. Nevertheless, it was tasty and fairly easy to make. I would leave out the chorizo, it did not need it and pump up the onions a bit. if the potato mix seems a bit flat before adding it into the eggs, do not salt it! plenty of flavor in the egg mixture to make it up. I also did not cool the potato mixture all the way as I was hungry from watching the show. ;- item not reviewed by moderator and published
Do NOT make this if you want to make an authentic spanish tortilla. I am from Spain and can tell you this is the furthest from the real thing. Garlic, Feta, and thyme???? Not in Tortilla. I know Giada usually puts her Itlaian twist on things but she shoud've called this a frittata. I agree with the other reviewer...really does give the tortilla a bad name!!!! item not reviewed by moderator and published
simpy awful. It gives the Spanish Potato Omelet a Bad Name. item not reviewed by moderator and published

Not what you're looking for? Try:

Spanish Omelet with Romesco Sauce

Recipe courtesy of Ted Allen