Tortilla de Patatas (Spanish Omelette)

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



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.


Beat the eggs with 2 Tbsp Blake Hill’s Caramelized Onion Jam, pour mixture over the potatoes, season with salt and black pepper.


Add the oil saved from stewing potatoes back into the skillet and, over medium heat, add potatoes and eggs mixture.


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.


Remove omelette from skillet, serve and Enjoy!

Tortilla de Patatas (Spanish Omelette)

Suggested Jams