ONIMA recipes
Tortilla de Patatas with Bacon, Jalapeño, and Cheddar
The Spanish omelette, also known as Spanish tortilla, is a classic dish from Spain and a beloved staple of Spanish cuisine. Made primarily with eggs and potatoes, this version adds crispy bacon, diced jalapeños, sharp cheddar, and caramelized onions for an All-American twist. This hearty dish can be served warm or at room temperature.
- Yield
- Serves 4
- Active Time
- 30 minutes
- Total Time
- 50 minutes
- Difficulty
- Intermediate
Original recipe
Ingredients
- 6 eggs
- 2 peeled golden potatoes, thinly sliced
- 1 sweet onion, thinly sliced
- 150g thick bacon, guanciale, or salt pork
- 75g sharp cheddar cheese, grated
- Homemade or store-bought alioli
- Salt and pepper to taste
- Olive oil
- Habanero Koji hot sauce, to taste
Step by step
-
Fry the Bacon
Cube your bacon, guanciale, or salt pork, then fry until crispy with olive oil in a pan. Set aside.
-
Caramelize the Onions
Thinly slice the onion lengthwise on a mandolin. Over medium-low heat, slowly caramelize the onions with a large glug of olive oil. Season lightly with salt. This will take about 30 minutes. For a quicker version, raise the heat and reduce to 5 minutes.
-
Cook the Potatoes
Thinly slice the potatoes and add to a generous amount of olive oil over medium heat. Cook for approximately 30 minutes until very soft but firm enough to handle. Drain and set aside, reserving the olive oil for later use.
-
Whisk the Eggs
Crack and whisk the eggs into a bowl. Season generously with salt and pepper.
-
Combine and Cook the Tortilla
Combine the bacon, grated cheddar cheese, cooked potatoes, and caramelized onions into the egg mixture. Add the mixture to a small non-stick pan over medium-high heat, filling it completely.
-
Shape and Cook the Tortilla
Shake the mixture vigorously, creating a loose scramble for about 8 minutes. Using a rubber spatula, shape the egg mixture into a round, puck shape along the edges. Once the bottom is crispy and set but the center remains wet and loose, it's ready to flip.
-
Flip the Tortilla
Place a large plate over the pan and invert the pan to flip the tortilla. Slide the tortilla back into the pan to quickly set the bottom for about 2 minutes.
-
Serve
Slide the tortilla onto a serving plate and serve warm with homemade or store-bought alioli and Habanero Koji hot sauce.
-
Mix the Sauce
Combine alioli and Habanero Koji hot sauce in a 2:1 ratio. Serve alongside the tortilla.
The whole recipe, at a glance
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Olive oil. Olive oil is used across the bacon, onions and potatoes.