Carbonara potato omelette

Ingredients

• 600 gpotatoes
• 8eggs
• 700 gwater
• 200 gonion, quartered
• 300 golive oil
• 100 gguanciale or bacon, cut into pieces
• 50 gpecorino cheese
• 50 gParmesan cheese
• ½ coffee-spoonsalt
• a generous pinchblack pepper

Instructions

1. 1

   Chop the potatoes

   Put the potatoes and water in the Thermomix bowl and chop for 2 seconds at speed 5. Tip them into the basket; cut any unusually large pieces with a knife. Rinse under the tap until the water runs clear to remove the starch.

2. 2

   Chop the onion

   Without washing the bowl, add the onion and chop for 2 seconds at speed 5. Scrape it down towards the bottom of the bowl with the spatula.

3. 3

   Cook the onion

   Fit the butterfly whisk, add the oil and cook for 8 minutes at 120°C, reverse rotation, speed 1.

4. 4

   Cook the potatoes

   Add the potatoes and a little salt, then cook for 16 minutes at 100°C, reverse rotation, spoon speed.

5. 5

   Brown the guanciale

   Meanwhile, fry the guanciale in a pan without added oil; it will release its own fat as it cooks. Set it aside. In a large bowl, beat the eggs with the salt and set aside.

6. 6

   Drain the potatoes

   Remove the butterfly whisk. Tip the potatoes into the basket set over a bowl to catch the oil. Keep the oil for cooking the omelette and for other uses.

7. 7

   Mix with eggs

   While still hot, add the potatoes straight to the bowl of beaten eggs and stir well. Leave to stand for about 5 minutes so the mixture can thicken.

8. 8

   Add cheese

   Add the guanciale and all its rendered fat to the potato mixture, along with the grated pecorino and Parmesan. Mix well.

9. 9

   Cook the omelette

   Heat a little of the reserved oil in a frying pan and add the mixture. Spread it evenly and round off the edges. Cook over high heat to your preferred doneness: 30 seconds on each side for a soft centre, 45 seconds to 1 minute per side for a medium texture, or 1 minute 30 seconds for a fully set omelette.

10. 10

    Finish and serve

    Scatter more grated cheese over the top and serve.

What is a carbonara potato omelette?

A Spanish potato omelette, or tortilla, is made by combining potatoes and eggs and cooking them together in a pan. This modern version borrows the familiar flavours of carbonara: cured pork, black pepper and two Italian cheeses.

The potatoes are cooked with onion before being folded into beaten eggs, while guanciale and its rendered fat bring richness. Pecorino and Parmesan add savoury depth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 400 calories, 0g protein, 0g carbs, 0g fat.

The potatoes provide most of the carbohydrates, while the eggs and guanciale contribute protein. Olive oil, guanciale and the cheeses are the main sources of fat; serve a wedge with salad or vegetables to balance the plate.

Getting the potatoes ready

Even pieces: chopping the potatoes briefly gives them a head start, but check the basket for any oversized chunks and cut those down so they cook evenly.

Rinsing: wash the chopped potatoes until the water runs clear, as the method directs. Drain them well before adding them to the bowl to cook.

Building the carbonara flavour

Guanciale: brown it in a dry pan, letting its own fat render rather than adding more oil. Keep the rendered fat to mix through the potatoes and eggs.

Cheese: grate both cheeses so they distribute through the mixture. The recipe also uses extra grated cheese as a finish.

The key resting step

Hot potatoes: stir them into the beaten eggs as soon as they have drained. Leave the mixture for about 5 minutes; during this time it thickens before the guanciale and cheeses go in.

Oil: catch the drained cooking oil in a bowl rather than letting it run away. Use only a little to cook the omelette, as directed.

Choosing the doneness

Soft centre: cook for 30 seconds on each side for a less-cooked result. For a medium texture, allow 45 seconds to 1 minute per side.

Fully set: cook for 1 minute 30 seconds if you prefer the omelette well cooked. Keep an eye on the surface as it cooks so you can judge when to turn it.

Serving ideas

The omelette is rich with potatoes, eggs, oil, cured pork and cheese, so a crisp green salad or simply dressed vegetables make a refreshing accompaniment.

Cut it into wedges and serve warm or at room temperature. A little extra grated cheese on top follows the recipe’s suggested finish.

Recipe notes & tips

• Cut any large potato pieces down before cooking so they soften at a similar rate.
• Rinse the chopped potatoes until the water runs clear, as instructed.
• Use a bowl beneath the basket to catch and save the potato-cooking oil.
• Let the hot potatoes sit with the beaten eggs for about 5 minutes before adding the other mixture ingredients.
• Choose the cooking time according to whether you want a soft, medium or fully set centre.

Variations

• Use bacon: replace the guanciale with the same weight of bacon, as the recipe allows.
• More pepper: add extra black pepper to the egg mixture for a sharper carbonara-style note.
• Change the cheese balance: adjust the proportions of pecorino and Parmesan while keeping the combined amount at 100 g.
• Serve with salad: pair each wedge with crisp leaves and a simple dressing for a fresher plate.

Common mistakes to avoid

• Leaving large potato chunks: cut any oversized pieces smaller so they cook more evenly.
• Skipping the rinse: rinse until the water runs clear to remove starch from the chopped potatoes.
• Adding oil to the guanciale pan: start with a dry pan because the guanciale releases fat as it browns.
• Pouring away the oil: drain the potatoes over a bowl and save the oil for cooking the omelette.
• Skipping the rest: give the hot potato and egg mixture about 5 minutes to thicken before continuing.

How to store

Refrigerate leftover omelette in a covered container and eat within 3 days. Reheat gently in a pan or microwave, or serve it cold or at room temperature.

Frequently asked questions