Grammy's Kitchen · Omelette · Spanish Omelette or Tortilla
One of 33 omelette recipes we measured
from www.jocooks.com
It ranks #1 of 33 for fluffiness among the omelette recipes we compared. 18 cooks on www.jocooks.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 33.
| this recipe | typical | |
|---|---|---|
| fat | 7% | 7% |
| protein add | 0% | 19% |
| salt | 0% | 0% |
| aromatics | 22% | 0% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 164 g | 1/2-1 cup olive oil |
| 454 g | 1 pound potatoes (such as Yukon Gold, peeled, sliced 1/4" thin) |
| 3 g | 1/2 teaspoon salt (or to taste) |
| 1 g | 1/2 teaspoon pepper (or to taste) |
| 150 g | 1 large onion (sliced) |
| 300 g | 6 eggs |
| 6 g | 1 tablespoon chives (chopped, for garnish) |
Method: 6 steps, published by www.jocooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This tortilla was amazing! My family devours it every time I make it. I usually add two more eggs because we like it a tad eggier than when it’s made with 6 eggs. It’s filling and a great make-ahead dish for breakfast, lunch or dinner.” — a cook, 5.0★
“Yum yum as a tapas to bring for a painting class with a glass of wine. Instead of flipping over can't it be finished in the oven instead? If it can what temp & for how long & do you need to put a lid on it.” — a cook, 5.0★