The athlete’s tortilla espanola is one of his favorite dishes from his Miami restaurant Tatel
Rafael Nadal’s Spanish Egg & Potato Omelet
6 cups thinly sliced yellow onions
2½ cups olive oil, divided
6 cups thinly sliced Yukon Gold potatoes (about 2 lbs.)
6 large eggs
2½ tsp. table salt
½ tsp. black pepper
2 tbsp. chopped fresh chives
1. Cook onions and 3 tablespoons oil in a large nonstick skillet over medium-high heat, stirring occasionally, until onions caramelize, 30 to 35 minutes. (Add water, 1 tablespoon at a time, if needed, to prevent burning.) Transfer onions to a large bowl.
2. Add potatoes and remaining oil to skillet over medium heat. Cook, stirring occasionally, until potatoes are tender, 15 to 20 minutes. Drain oil from potatoes into a metal bowl; reserve oil. Add potatoes to onions, and cool about 5 minutes.
3. Whisk eggs in a medium bowl, and sprinkle with salt and pepper. Add eggs to potato mixture, and stir until well combined.
4. Add 3 tablespoons of reserved oil to skillet over medium-high heat. Add potato and egg mixture, and flatten with a spatula. Cook, stirring often, until mixture starts to set, 2 to 3 minutes. Continue to cook, without stirring, until golden brown on the bottom, 10 to 12 minutes. Cover skillet with a plate, and flip omelet out of skillet. Slide omelet back into skillet, and cook other side until crispy and browned, 4 to 6 minutes, adding more oil if omelet starts to stick. Transfer to a serving plate; sprinkle with chives. Serve warm or at room temperature.
Active time: 45 minutes
Total time: 55 minutes