Try Penélope Cruz’s recipe for her classic Spanish omelette

A classic Spanish omelette. PHOTO: Stock image

Penélope Cruz, the acclaimed Spanish actress, holds a deep connection to her cultural roots, often reflected in her culinary preferences. Among her favorite dishes is the “Tortilla de Patatas,” a classic Spanish omelette that is a quintessential part of Spanish cuisine.

This simple yet flavorful dish combines eggs, potatoes, and onions, ingredients that are staples in Spanish kitchens. Penélope’s rendition of this beloved recipe brings a taste of Spain to any table, showcasing the simplicity and heartiness of Spanish cooking.

Ingredients

Eggs: 6
Potatoes: 4 medium, peeled and thinly sliced
Onion: 1 large, finely chopped
Olive oil: 1/2 cup
Salt: To taste

Directions

STEP 1
Prepare Ingredients: Heat the olive oil in a large frying pan over medium heat. Add the sliced potatoes and onion, cooking until the potatoes are tender but not browned, stirring occasionally to prevent sticking.

STEP 2
Whisk the Eggs: In a large bowl, beat the eggs with a pinch of salt until smooth.

STEP 3
Combine Eggs and Potatoes: Once the potatoes and onions are cooked, drain them from the oil and add them to the beaten eggs. Mix gently to combine, allowing the potatoes to soak up some of the egg.

STEP 4
Cook the Tortilla: Return the frying pan to the heat, add a small amount of the reserved olive oil, and pour in the egg and potato mixture. Cook over low heat until the eggs are almost set and the bottom is golden.

STEP 5
Flip the Tortilla: Carefully invert the tortilla onto a plate, then slide it back into the pan to cook the other side. Cook until the eggs are completely set and the underside is golden.

STEP 6
Serve: Remove the tortilla from the pan and let it cool slightly before cutting into wedges. Serve warm or at room temperature.

Some of Penélope Cruz’s classic Spanish omelette ingredients. PHOTO: Stock image