Spanish Tortilla (Potato Omelette)
"The potato omelette is a traditional Spanish tapas, or appetizer, but it's equally good for breakfast or brunch. Found while looking for spanish recipes for ZWT5."
photo by Nif_H
- Ready In:
- 20mins
- Ingredients:
- 5
- Yields:
-
6 wedges
- Serves:
- 6
ingredients
directions
- Slice the potatoes as thin as possible and dry with a paper towel.
- Sauté potatoes and onions in olive oil over medium heat, turning frequently, until golden brown (about three minutes).
- Meanwhile, beat the eggs with salt and pepper until foamy, 1-2 minutes.
- Pour the eggs over the potatoes, cover, lower the heat, and cook for about 5-7 minutes, until the omelette is set and the bottom is golden brown.
- Slide the omelette onto a plate, cover with the other plate, flip, and slide the omelette back into the pan, so that the cooked side is on top.
- Cover and cook for about 5 minutes longer.
- Cut into wedges and serve.
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Reviews
-
Yum - very tasty eggs! I cut this down to 2 servings; I don't care for onion so left it out, and I used a small red potato so I didn't peel it. Served with salsa and enjoyed a great breakfast - thanks for sharing the recipe! -
This is very good and was ready in no time. I used my Kitchenaid slicer attachment and the potatoes were cut in about 30 seconds! Great instructions and I followed them to a 't'. I added more salt and pepper when it was done, but that's about it. I suppose you could use an egg substitute in a pinch. Made for 1~2~3 Tag. Thanks Katzen! :) -
Made for V'gn Swap July 09. This is usu. my DH's specialty, but I tried this. I thought it wasn't quite as good as his, but he loved it! I added garlic powder to the potatoes and the eggs, but otherwise made as is. I added more oil bcz it didn't look like enough, but then it ended up being too much! Also used the box grater to slice; worked well. -
Made this for my morning meal & it was nice ~ Nothing fancy, but very satisfying for breakfast, especially when dressed a little with a nice salsa! Not sure I'd change a thing, & it's definitely a recipe I'll keep on hand! Thanks for sharing! [Tagged, made & reviewed in the FAMILY PICKS portion of ZWT5] -
A true Spanish classic. My mom cooked it all the time in Cuba. The potatoes should be diced, though, definitely not sliced. And if you want to get real fancy, throw in a handful of green peas. Anything else, and it won't be a Spanish omelet anymore.
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RECIPE SUBMITTED BY
I'm a now vegan who used to make one heck of a souvlaki. I love cooking, I was a huge fan of Moosewood and Molly Katzen prior to going vegan (although that has nothing to do with my choosing the name Katzen - that's just what my German Grandma has called me all my life.) Aside from cooking, I also love scuba diving, cycling, politics, and reading.
