Rafael Nadal's Spanish Egg & Potato Omelet
The athlete's tortilla espanola is one of his favorite dishes from his Miami restaurant Tatel
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