Spanish omelet with truffle and shallot

Spanish omelet is one of the most well-known and emblematic dishes of Spanish cuisine. It can be found at almost every bar and restaurant in the country.

There are many varieties of this dish, both in terms of how the ingredients are prepared and how set the egg is. ​

In Spain there is an eternal debate about Spanish omelet: should it be made with or without onion? Here we’re offering a Spanish omelet recipe with shallot and truffle, which strays from the first recipe ever documented in 1798, which did not have either shallot or truffle.

If you’re up to it, you can prepare both versions of Spanish omelet and your diners can vote on which is the best. Don’t forget to add a prize for the best presentation. Making an omelet with the perfect shape is an art that is perfected through practice! It might not be perfect the first time, but you’re sure to get it right on the second or third try!

How to make Spanish omelet with truffle and shallot:

1. In a frying pan, cook the shallots over low heat with 2 tablespoons of Olive Oil from Spain and salt to taste. Set aside.
2. Peel the potatoes and cut into thin slices.
3. Fry the potatoes in a frying pan with enough Olive Oil from Spain to cover them. Cook over medium heat at first, and finish on high. The oil should be hot, but not smoking. Stir the potatoes occasionally. They should be golden brown when finished.
4. Drain, salt, and set the potatoes aside.
5. In a bowl, beat the eggs. Add the potatoes and mix well. Add the shallot and truffle.
6. Heat 2 tablespoons of Olive Oil from Spain in a frying pan over medium heat and add the potato and egg mixture.
7. Allow to cook for a few minutes. Using a plate or a “vuelca tortillas” (omelet flipper), flip the omelet so that it sets on both sides.
8. Using a spatula, tuck in the edges of the omelet to give it a round shape. When it’s done, it should be golden brown.

*The omelet can be runny or more set, depending on your taste. If you like the egg to be more set, allow it to cook for a few more minutes over low heat.

• Place on a plate and serve.

You can serve your Spanish omelet with truffle and shallot with homemade mayonnaise or egg-free mayonnaise. 

To make a good Spanish omelet, you must use good Olive Oil from Spain; the flavor it gives to the omelet is like no other. Frying the potatoes is essential: they must be cooked slowly, over low heat. Only increase the heat just at the end, so they take on an appetizing golden-brown color.

Spanish omelet can be served hot or cold. If you have leftovers, store it in the refrigerator covered in plastic wrap. You can have it the next day – just take it out of the fridge and let it come up to room temperature. It will be just as tasty as freshly made! If you like it warm, you can heat it up in a frying pan with a little olive oil from Spain.