Baked Grated Potato Spanish Omelette

Name: Baked Grated Potato Spanish Omelette
Prep time: 20 min
Cook time: 30 min
Yield: 6 servings
Cuisine: Spanish
Ingredients: 5 large potatoes; 1 large onion; 5 XL eggs; 1 spray of oil; 1/2 teaspoon pink Himalayan salt

Eggs

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Today I'm making a baked grated potato Spanish omelette, a different way to enjoy our classic tortilla with onion and that comforting homemade taste. Instead of slicing the potatoes, I use them raw and freshly grated. It takes simple everyday ingredients and a quick spray of cooking oil, yielding six hearty servings to share for lunch or dinner.

If you're looking for a baked Spanish omelette, keep in mind that this one hits the pan first: that's where I start setting it, and then finish cooking it in the oven so the potato cooks through properly in the middle. That combination is the secret to this recipe. Let's make it together!

For more fun twists on the classic tortilla, check out my Healthy Spanish potato omelette muffins and my Spanish omelette with baby garlic.

Prep: 20 minCook: 30 minServes: 6

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Ingredients

Here are the ingredients you need for the base

5 large potatoes
1 large onion
5 XL eggs
1 spray of oil
1/2 teaspoon pink Himalayan salt

Step by step

Instructions

1Peel and finely mince or blitz the onion, then transfer it to a large bowl.
2Next, beat the eggs.
3Now peel and grate the potatoes.
4Add the eggs, grated potatoes, and salt to the bowl.
5Mix everything together thoroughly.
6Add a spray of oil to the frying pan so the omelette doesn't stick.
7Preheat the oven to 180ºC.
8Cook the tortilla on the stove until you can flip it over, then set the other side as well.
9Once lightly set, transfer the pan to the oven for 15-20 minutes so the potato cooks through completely.
10All done! Now we can enjoy our baked grated potato Spanish omelette

Notes

1In the step-by-step photos you'll see more eggs and larger amounts because I doubled the quantities to make a bigger tortilla

Frequently asked questions

Do you need to cook the grated potato before making the omelette?

In this recipe, the potato is used raw and grated, without frying or boiling it beforehand. The omelette starts setting in the pan and finishes cooking in the oven; just check that the potato is tender in the middle before serving.

What kind of pan can I use to finish the omelette in the oven?

Use an oven-safe frying pan, handle included, according to the manufacturer's instructions. I would avoid anything with plastic parts or materials that can't withstand oven heat.

How do I store leftover grated potato omelette?

Keep it in an airtight container in the fridge within two hours of cooking and eat it within one or two days. For storing leftovers, the egg must be fully set; when reheating, make sure the center gets nice and hot too.