Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > General Topics >
Nov 21, 1999 10:11 PM

True Spanish Potato Omelet Recipe

  • m

I printed and tried this recipe from the home page you posted, I made it exactly as written. It was delicious! The onions are NOT optional, they needed to be there. It is not oniony at all because they are cooked slowly with the potatoes. I put some Gouda cheese in but it really didn't need to be there. It made enough for six servings or 4 hungry people. I would serve it with some fresh fruit or sliced tomatoes. My husband didn't like it but he is a VERY picky eater and doesn't like potatoes. He said it was "greasy". DUH! Be sure to make this, it will become a staple in your cooking repertoire. I used white rose potatoes because that's what I happened to have.I used part canola oil and part olive oil, I think you could use all canola oil and it would be ok.

  1. Click to Upload a photo (10 MB limit)
  1. I can tell you're a good cook, because what makes the onions non-optional is a subtle but fatal local ingredient problem: the best American organic egg is nowhere near as good as the worst Spanish supermarket egg. Over there, yolks are a deep orange color and extremely rich-flavored.

    So what this does is ruin the all-essential equilibrium between egg and potato when you try to make a tortilla hereabouts. In Spain, the two balance beautifully, even poetically. Here, the potatoes always dominate.

    So because of our sad American eggs (wanna make a million dollars? Start an egg farm with good eurochickens), we NEED onion to add zip. In Spain I bask in the indescribable push-pull of potato and egg, and will brook no oniony distraction.

    A few notes: cheese is a mistake. And to accompany, get some good french bread and rub it with the faces of half tomatoes and sprinkle with (good) olive oil and salt.

    And I STRONGLY disagree with the canola oil. If it's not olive oil, it's nowhere near a tortilla espanola. It may be something worth eating, but it's radical straying on the order of dipping potato latkes in ketchup. Shivers up spine. Danger! Danger!


    2 Replies
    1. re: Jim Leff

      We face the same problem when making tagliatelle. The American eggs, like the milk here, are vapid. (That's why mozzarella, even homemade, is awful here). But... we use duck eggs (when available) in place of hen and the result is quite good.

      1. re: Jim Leff

        the problem, i think, resides with the chickens. i don't have any idea what species the american ones are, but i have NEVER seen such enormous, flavourless birds in any other country. is it that surprising that the eggs are vapid?

        in mexico, the eggs and chicken are wonderful - so much so that my first few meals in that country are almost always an orgy of egg and chicken dishes. given NAFTA and all, i'm surprised that at least those eggs don't make their way over here.