| Level: | Intermediate |
| Total: | 2 hr 5 min |
| Prep: | 55 min |
| Inactive: | 35 min |
| Cook: | 35 min |
| Yield: | 6 servings |
Ingredients
- 4 tablespoons extra-virgin olive oil
- 3 small onions, sliced
- 5 small Yukon gold potatoes (1 1/2 pounds), peeled, cut into 1/8-inch-thick rounds
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 5 large eggs, at room temperature
- 6 cloves garlic, chopped
- 6 large pimiento-stuffed olives, thinly sliced or coarsely chopped
- 1 tablespoon chopped fresh Italian parsley, plus sprigs for garnish
- 3/4 cup coarsely chopped or crumbled feta (about 3 ounces)
- Quick and Easy Romesco Sauce, recipe follows
- 1 tablespoon chopped fresh thyme, plus sprigs for garnish
- One 15-to-16-ounce bottle roasted red bell peppers, drained, juices reserved
- 1/3 cup extra-virgin olive oil
- 1/4 cup tomato paste
- 1/4 cup Marcona almonds or hazelnuts, toasted
- 2 tablespoons sherry wine vinegar
- 2 cloves garlic, peeled, chopped
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Heat 2 tablespoons oil over medium-high heat in a large nonstick skillet. Cook the onions until soft, about 5 minutes. Add the potatoes, 1/2 teaspoon salt and the pepper. Add 2/3 cup water and cover the skillet. Reduce the heat to medium-low and cook until the potatoes are tender, about 15 minutes. Scrape the potato mixture into a large bowl and cool, stirring occasionally, about 30 minutes. Wipe out and reserve the skillet. The potato mixture can be made 6 hours ahead. Keep at room temperature.
- Combine the eggs, garlic, olives, parsley, thyme and remaining 3/4 teaspoon salt in another large bowl. Fold in the cheese and the cooled potato mixture.
- Preheat the broiler. Add the remaining 2 tablespoons oil to the same skillet and heat over medium-high heat. Pour in the egg mixture, spreading evenly. Cook, uncovered, until the sides are set and the top edge begins to brown, about 5 minutes. Run a flexible heatproof rubber spatula around the sides of the pan to loosen the omelet. Cover tightly; reduce the heat to medium-low and cook until the center is almost set, about 5 minutes.
- Broil the omelet until the top is fully cooked and begins to brown, 3 to 4 minutes. Let the omelet rest for 2 minutes. Loosen the omelet again around the sides and underneath as far as possible. Slide the omelet onto a platter and garnish with parsley and thyme sprigs. Cut into wedges. Serve warm or at room temperature with Quick and Easy Romesco Sauce.
- Combine the bell peppers, oil, tomato paste, almonds, vinegar, garlic, paprika, salt and pepper in a blender or food processor. Blend until the sauce is almost smooth, scraping down the sides of the bowl occasionally. If the sauce is too thick, blend in the reserved roasted bell pepper juice, 1 teaspoonful at a time, to thin out the sauce. Transfer the sauce to a small bowl. The sauce can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 440 |
| Total Fat | 32 g |
| Saturated Fat | 7 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 5 g |
| Sugar | 8 g |
| Protein | 12 g |
| Cholesterol | 168 mg |
| Sodium | 768 mg |
| Serving Size | 1 of 6 servings |
| Calories | 440 |
| Total Fat | 32 g |
| Saturated Fat | 7 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 5 g |
| Sugar | 8 g |
| Protein | 12 g |
| Cholesterol | 168 mg |
| Sodium | 768 mg |
Reviews
I made it without potatoes and used Parmesan instead of feta because that’s what I had on hand. It may not be traditional, but we liked it. The onions and green olives added a nice texture. Romesco has great Spanish flavors – tart, sweet and smoky. I saved the letovers to use on eggs through the week.
She should have called it frittatta or ” MY version” of a Spanish potato omelette or something else. This is not a Spanish potato omelette at all. Thyme????, Garlic??? Pimiento stuffed olives??? Fetta cheese??? OMG For the ones who made it and actually liked it. Fine, but I just wanted you to know that you were NOT cooking or eating a Spanish potato omelette at all.
Being a Spaniard this recipe is a disappointment…. a true Tortilla Española is just potatoes, sautéed onions and eggs …. I understand she put her own twist to it but don’t say it close to the original. We eat it with a piece of crusty bread some Manchego cheese and a glass of wine !!!!! It’s not a bland dish as some are commenting on it…. this dish should have been call a frittata!!!!
Not even close to the true and traditional “tortilla de patatas” from Spain 🙁
I thought this was fantastic. I’m always looking for tasty new ingredient combos for omelets and frittatas. This was my first time with Romesco too and I loved it!
As others have stated, I too don’t quite understand all of the negative reviews regarding “authenticity”. This is Giada’s version of a spanish style dish so no it’s not going to be the same thing you get out of some traditional cookbook. It is nonetheless a delicious recipe and I would highly recommend it as a great breakfast, lunch or dinner option!
As others have stated, I too don’t quite understand all of the negative reviews regarding “authenticity”. This is Giada’s version of a spanish style dish so no it’s not going to be the same thing you get out of some traditional cookbook. It is nonetheless a delicious recipe and I would highly recommend it as a great breakfast, lunch or dinner option!
I thought this recipe was fabulous. To me, a traditional Spanish Potato Omlette is good, but perhaps a wee bit bland. This really cranked it up with the Romesco sauce. (My husband, predictably like it plain, which was also good). I agree it is a bit labor intensive and the notes in my cookbook include “make the sauce the day before,” and possibly even the potatoes. I also used goat cheese instead of feta. Fabulous! A party in the mouth!!!!
I’ve never actually had a traditional Spanish tortilla, so I’m not comparing it to that, but overall I thought this recipe was quite good & tasty!
Overall, I think this is a good dish. I made it for potluck at the office and the flavors were good. It does require some forethought and cooking it the morning of the potluck was a challenge. I would recommend this more for a lazy weekend.
As with all of Giada’s recipes., typical topsy turvy…..For the ones i have
tried, many disappointments. Giada, the use of so much lemon in almost
all your recipes, gives the impression of a lack of C vitamin. Way too much
for the most part. Lighten up girl….Now in reference to this Spanish tortilla;
this time your ‘innovation’ was too far off for most of us. Please, use the
original version, the one most of us Spaniards were raised with. Imagine
using chef boyardee, with a few twists, and calling it Italian….anyway, still
enjoy the show. Love watching Tod and Jade, she adores her daddy….very cute!
tried, many disappointments. Giada, the use of so much lemon in almost
all your recipes, gives the impression of a lack of C vitamin. Way too much
for the most part. Lighten up girl….Now in reference to this Spanish tortilla;
this time your ‘innovation’ was too far off for most of us. Please, use the
original version, the one most of us Spaniards were raised with. Imagine
using chef boyardee, with a few twists, and calling it Italian….anyway, still
enjoy the show. Love watching Tod and Jade, she adores her daddy….very cute!
Very good. Seems those who complain it isn’t authentic are missing the point of the Food Network. There must be authentic recipes in many cookbooks. Here I’m looking for something different, and I often make my own changes depending on my family’s preferences.