There is no doubt omelette is one of the most traditional dishes in gastronomy. It can include onion or be prepared without it. It can be perfectly cooked or simply done enough to satisfy. People have their own preferences for this dish. Yet there are basic principles to follow if a good potato omelette is desired. Selecting high‑quality ingredients and paying attention to the utensils used, especially the pan, are points that cannot be overlooked.
This is a recipe that is not difficult, but it requires care and time, particularly the time. The process holds the secret to turning tortillas into something remarkable. The guide below explains each step and reveals the essential technique. Potato omelette stands out when prepared with attention to detail.
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Top quality ingredients to prepare the perfect tortilla
To make a great omelette, the best ingredients matter. The core of the recipe uses seasonal potatoes and very fresh eggs. It is also wise to use high‑quality extra virgin olive oil for frying the elements.
The exact recipe for potato omelette
- First, peel and cut the potatoes. Chefs suggest dicing them into cubes, though some may prefer thin slices depending on taste.
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This second step is optional and applies only if onion tortilla is desired. If so, peel and cut the onion. It helps to halve the onion and break it into smaller pieces. If onions are not preferred, skip this step and move to the next one.
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After the potatoes (and onion, if used) are cut, place them in a completely non‑stick pan with plenty of extra virgin oil. Heat the oil thoroughly, then add the ingredients and fry on a low flame.
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While the potatoes fry, beat the eggs in a large bowl and add a pinch of salt.
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When the potatoes are ready, remove them from the pan and mix them with the beaten eggs in the bowl. This moment may seem small, but it is the heart of the recipe. The secret to a superb tortilla lies in how the potatoes and eggs are combined. Take time to blend them gently and allow the flavors to mingle for a few minutes before the final step.
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Add a few drops of oil to the pan, pour in the mixture when the pan is hot, and spread potatoes and eggs (and onion if included). Let it cook on one side. When the bottom turns golden brown, carefully flip and cook the other side. The omelette will be ready in just a few minutes.