YOUR RECIPE FOR CONVECTION COOKING!

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Spanish Potato Omelet (Tortilla de patatas)

Convection or Convection Bake Mode

You will find many recipes online with different methods for making a Spanish Potato Omelet (Tortilla de Patatas), but cooking it in a convection oven has to be the easiest. Traditionally, you fry the potatoes, and when you cook the tortilla, you need to flip it. With the convection method, you can eliminate these steps and achieve great results. One of the tricks is that you heat a cast iron pan to the smoke point. This gives the tortilla that beautiful brown color and prevents it from sticking to the pan. I promise you won't go back once you try this method! This recipe makes a [8-12] serving omelet.

Spanish potato omelet cooked in a convection-oven.

Spanish Potato Omelet or Tortilla de patatas

INGREDIENTS

8 large eggs (or ten small one)

1 medium red onion

4 medium to large potatoes

Salt

Pepper

1 green onion

Seasoning blend (optional)

Eggs, salt, pepper, red onion, green onions, and potatoes.

Recipe ingredients

PREPARATION

Heat the oven to 400°F in the Convection or Convection Bake mode.

Peel and cut the onion into ¼ inch slices. Place them on a rimmed baking sheet and toss them with olive oil. Peel and cut the potatoes into ½ inch slices and toss them with salt and pepper in olive oil.

Place the onions in the oven and set the timer for 5 minutes. After this initial 5 minutes, add the potatoes to the pan and continue cooking for an additional 15 minutes. Remove the pan from the oven and set aside to cool for at least 15 minutes or more. Reduce the oven temperature to 330 F.

Beat the eggs with salt, pepper, and your preferred seasoning blend and stir in the sliced green onion. I find a dry garlic seasoning blend, adds great flavor.

Add the cooled potatoes and onions to the egg mix. Combine well and set aside.

Heat 10 - 12" cast iron pan on medium heat to the smoking point. This step is important as it helps to prevent the omelet from sticking to the pan. Brush the pan's interior, including the sides, with 1.5 tablespoons of oil.

Pour the egg and potato mix into the hot pan and immediately place it in the oven the oven. Cook for 20 - 25 minutes until set.

Carefully remove the pan from the oven and immediately turn the tortilla out of the pan to prevent the residual heat from the pan overcooking the tortilla.