
Tortilla de Patatas (Spanish Omelette)
Omelette à la Catalonian. Four simple steps and easy-to-find ingredients for a deliciously hearty omelette particularly popular in the casual country restaurants and bars of rural Spain.
Serving Size: Serves 6

5 large potatoes, diced into 1” cubes (Yukon Gold or Russet)

⅓ cup olive oil

8 large eggs

Blake Hill’s Caramelized Onion Savory Jam

Instructions
1
Heat a skillet over medium heat. Add olive oil, diced potatoes and stew until softened, stirring occasionally. Strain potatoes into a bowl and save half the oil.
2
Beat the eggs with 2 Tbsp Blake Hill’s Caramelized Onion Jam, pour mixture over the potatoes, season with salt and black pepper.
3
Add the oil saved from stewing potatoes back into the skillet and, over medium heat, add potatoes and eggs mixture.
4
With a spatula, gently shape the omelette and let it cook for 5-7 minutes. Place a plate on top of the skillet and flip the omelette onto the plate, then slide omelette back into the skillet to cook the other side. Cook until golden brown.
5
Remove omelette from skillet, serve and Enjoy!



