Tortilla Española de Betanzos con Pimientos de Padrón (Spanish Caramelized Onion & Potato Omelette) – Authentic Spain Recipe
Golden and custardy inside, served alongside blistered green peppers sprinkled with sea salt.
- Country of Origin
- 🇪🇸 Spain (Southern Europe, Europe)
- Dietary Profile
- vegetarian
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Thinly sliced Yukon Gold potatoes poached in olive oil, Sweet white onions, Farm eggs and blistered green peppers, Generous Spanish extra virgin olive oil, Flaky sea salt
Ingredients for Tortilla Española de Betanzos con Pimientos de Padrón (Spanish Caramelized Onion & Potato Omelette) (4 Servings)
- 1.25 lbs (or 2.5 cups) thinly sliced Yukon Gold potatoes poached in olive oil, prepped into bite-sized pieces
- 1.5 cups sweet white onions, washed and trimmed
- 1 cup farm eggs and blistered green peppers
- 1 medium onion and 3 cloves garlic, finely minced with generous Spanish extra virgin olive oil
- 1.5 tbsp traditional Spain seasoning (flaky sea salt)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and generous Spanish extra virgin olive oil for 2–3 minutes until softened and fragrant.
- Add thinly sliced Yukon Gold potatoes poached in olive oil and sweet white onions along with flaky sea salt, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with farm eggs and blistered green peppers and serve straight from the skillet.