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

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!

Tortilla de Patatas (Spanish Omelette)

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