José Pizarro for faithtable: Passover-friendly Spanish Omelette

Spanish Omelette Recipe

You may have read recently that it was all excitement at faithtable this week, when famous celebrity chef (and regular on the BBC 1 Saturday Kitchen), José Pizarro invited us to watch him create a Passover-friendly Spanish Omelette (or ‘Potato Tortilla’) exclusively for faithtable and its followers!

Take a look at the videos below for some step-by-step guidance as well as our verdict at the end when we had the pleasure of sampling this delicious, grain-free breakfast or lunchtime treat.

Now for the recipe!

Cooking Time: Preparation time 15 mins, cooking time 1 hr, 35 mins

Serves: 4-6, medium difficulty


10 tbsps extra virgin olive oil

2 medium white Spanish onions, thinly sliced 

Sea salt 

3 medium floury potatoes, such as Maris Piper 

6 large free-range eggs, beaten 

Equipment Needed: Large non-stick frying pan, lid, paper towels, potato peeler, saucepan, spatula, whisk, wooden spoon, medium (22cm diameter if possible) non-stick frying pan, plate

Spanish Omelette Recipe

Heat 5 tablespoons of olive oil in a large non-stick frying pan or wok. Add the onions on a low heating cover and  leave it for an hour or so until all of the sugars are released, the onion must be really soft so take the lid and increase the heat to allow the natural sugar from the onion to caramelise, remove the excess of oil and reserve.

Peel and slice the potatoes, in a sauce pan heat 4 tablespoons of olive oil, add the potatoes too and fry for 30 minutes over a low heat until they are completely cooked. Remove any excess oil with a spoon. 

Add the beaten eggs and the onions to the potatoes and stir everything well. Season!

Heat a clean, medium (22cm diameter is ideal), non-stick frying pan with the remaining tablespoon of olive oil, then add the potato mixture. Stir for 1 minute then smooth the mixture down, and let it fry gently for at least 3 to 4 minutes, until there’s a brown crust underneath. 

Once the tortilla is cooked on the frying pan side, take a flat lid or plate and place it over the pan. Clamp the pan and lid together and turn both over together so that the tortilla is now on the lid. Return the pan to the heat, and slide the tortilla back into the pan.

It’s a bit scary to begin with, but practice makes perfect and it’s very easy to get the hang of the technique!

Chag Sameach and thank you to José Pizarro for this exclusive recipe!