The Spanish potato omelet (tortilla de patatas) is one of the most representative dishes of Spanish cuisine and also one of the most debated.
Beyond the eternal discussion between those who support and those who oppose onions, the truly important thing about this recipe is achieving perfectly caramelized potatoes and a set consistency to your liking. If you enjoyed this, check out our guide on the Best Avocado recipes.
Making a Spanish omelet in a Thermomix is very convenient, as the Thermomix itself cuts the potatoes, fries them, and beats the eggs. It also allows for a uniform cut and even frying without splattering. In our recipe, we only use the frying pan at the very end to cook the omelet to our liking. If you enjoyed this, check out our guide on the Best Hummus recipes.
This time, we have opted to prepare a potato omelet without onion, although if you are on team omelet with onion, you would only have to crush half an onion for 3 seconds at speed 5 first, set it aside and add it along with the cut potatoes at the time of frying. Also check out our guide on Homemade Breadstick recipe.
Recipe information
- Preparation time: 5 minutes
- Cooking time: 35 minutes
- Total time: 40 minutes
- Rations: 4
- Category: main meal
- Type of cuisine: Spanish
- Calories per serving (kcal): 417
Ingredients for potato omelette in Thermomix
- 400 g potatoes, cut into pieces
- 100 g extra virgin olive oil
- 4 eggs M
- Salt
How to make potato omelette in Thermomix
We start by cutting 400 g of potatoes and to do this, we are going to use the Thermomix.To cut the potatoes, we have two options depending on preferences: put 400 g of potatoes already peeled and cut into large pieces in the glass, cover them with water and program 5 seconds at speed 4. Another option if you prefer to cut them dry is to cut them in two batches of 200 g each for 4 seconds at speed 4. In this way, we will ensure a homogeneous cut. If you enjoyed this, check out our guide on Homemade Cream Maruxas Galician Biscuit.
If we have cut the potatoes with water, we will drain them before adding the oil.We empty the glass, place the butterfly on the blades and reintroduce the potatoes.We add 100 g of extra virgin olive oil to the glass with the cut potatoes and cook them for between 15 and 20 minutes - depending on the desired level of toasting - at 120 ºC reverse rotation and spoon speed.Once fried, drain the oil with the help of the basket and transfer the potatoes to a large bowl. If you enjoyed this, check out our guide on Japanese Dumplings Gyoza Dough.
Next, without the butterfly and without having to wash the glass, we beat 4 M eggs with a little salt in the glass for 20 seconds at speed 3. If you enjoyed this, check out our guide on Potato Omelet In Thermomix.
Add the beaten eggs to the bowl of potatoes and mix gently with the help of a spoon, letting the mixture rest for a couple of minutes. If you enjoyed this, check out our guide on Schiacciata Tuscan Focaccia Flat Bread.
To finish, we heat a non-stick frying pan with a few drops of oil, pour the mixture and set the tortilla over medium heat on both sides to the desired point: with 2 minutes per side we will get a juicy tortilla on the inside.
With 3 minutes per side it will be ready, almost done;and after 3 minutes per side, the tortilla will be completely cooked inside. If you enjoyed this, check out our guide on Langos Hungarian Fried Bread.
We serve this delicious tortilla cooked in Thermomix freshly made to enjoy it as delicious as it is. If you like this meal, check out our guide on Gluten Free Pancakes.
Easy Preparation Summary
- We cut the potatoes in the Thermomix
- We add the oil, fry them and put them in a bowl.
- We beat the eggs
- We mix the fried potatoes with the eggs
- We curdle the potato omelet made in Thermomix in a frying pan
- We serve it freshly made
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