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Spanish Potato Omelet

Spanish Potato Omelet

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
PATTY5

PATTY5

There's nothing too fancy about this rustic Spanish style omelet, just lots of hearty goodness from crispy fried potatoes and onions. Chopped tomatoes and green onions lend even more flavor and color.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 252 kcal
  • 13%
  • Fat:
  • 21.5 g
  • 33%
  • Carbs:
  • 10.7g
  • 3%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 141 mg
  • 47%
  • Sodium:
  • 54 mg
  • 2%

Based on a 2,000 calorie diet

Directions

  1. In a large frying pan or skillet, heat olive oil over medium-high heat. Sprinkle potatoes lightly with salt and pepper. Cook until golden brown and crisp.
  2. Once the potatoes are golden, stir in the onions. Cook, stirring occasionally, until onions soften and begin to brown.
  3. Meanwhile, beat eggs together with salt and pepper. Pour eggs into pan and stir gently to combine. Reduce heat to low and cook until eggs begin to brown on the bottom.
  4. Loosen bottom of omelet with a spatula, invert a large plate over the pan, and carefully turn the omelet out onto it. Slide the omelet back into the pan with the uncooked side down. Cook until eggs are set. Garnish omelet with tomato and green onion and serve warm.
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Reviews

Brandy
169

Brandy

6/6/2008

Tortilla Espanola, as this is called in Spain, is definitely part of the Spanish way of life. They eat very light dinners over there and when I lived there we would have this at least twice a week (served with crusty bread and a simple lettuce salad dressed with vinegar and olive oil). While I was in Seville, I was taught by a Spaniard I met there how to make this and this is pretty much what he taught me. The only thing I really do differently is to stir the potatoes often while cooking so that they don't get browned. You really want them to be very soft and tender, not crispy. It's also worth noting that in some regions of Spain they do not use onions (I lived for a while in Salamanca, which is about 3 hours west of Madrid, and they never used onions there). It's good either way but I find that when made with onions it is a little more moist. I currently make it without because my boyfriend is allergic to onions. Every time I saw this served in a home, it was simply made with just potatoes, eggs, and maybe onions. I never saw anybody garnish it with tomatoes and green onion (or anything, really), although in restaurants they would often mix in other vegetables or ham so you can really add whatever you like. Another tip I use is to determine when the eggs are fully cooked, insert a butter knife into the center of the tortilla. If it comes out clean, it is done.

Brenda Grace
105

Brenda Grace

3/14/2007

I have got to give this five stars, because it is just amazing. A Spanish friend made this for me once and this tastes just like hers, with the adjustments I made: I leave out the tomatoes and green onions (because she said in Spain they don't put them in), and it tastes so good without them that I can't bear to try it WITH them! :) One other tip: After I cook the potatoes and onions in oil, I put the eggs and potatoes together (combine very gently) in a bowl, and let it sit for 20-30 minutes. The cooked potatoes absorbs the egg, and it's just SO moist. Last thing... I find that the dish tastes best if I turn the heat off shortly before it feels right to do so. It still looks a teeny bit moist and eggy inside - but when I cook it any longer it gets much drier. Mmmmm moist! Thanks Patty!

Suzan
62

Suzan

1/11/2010

Being a Spaniard, this recipe caught my attention. Tortilla de patata is truly a simple, rustic dish and it sounds like everyone's got the right idea. Having made this tortilla many times at home and with family in Spain-I have a couple tips to share. After cooking the sliced potatoes in olive oil, I drain them in a colander then put potatoes back into frying pan (a good non-stick works best!) After adding egg and pushing potatoes down so they're submerged as much as possible, I cover the pan and cook on very low heat-you can actually cook the tortilla all the way through this way and only need to invert onto a serving plate and cut into wedges to serve-although if you're using a non-stick, the inversion process is a snap. I'd never had Tortilla made with anything other than potato, egg, and onion UNTIL I experimented on my own. I sauteed chorizo, put half the potatoes in the pan sauteed chorizo on top of potato, rest of potatoes on top of chorizo, then egg over all. Really good! and a very nice presentation when sliced.

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