This is one of my all time favorite Spanish dishes, I love the simple combination of egg, potato and onions. It is incredibly tasty hot or cold, and makes a surprisingly good sandwich between two slices of baguette. You can eat it as a tapa, for breakfast or for dinner.
I learned how to make this tasty omelet from my Spanish friend's mother, when I was holidaying in Sevilla many years ago. I have always pride myself in being able to cook a real Tortilla Española. The secret of a good Spanish omelet is to use a lot of oil, and to get the flipping right!
So forget your diet for a moment, make a tasty tortilla. You won't regret it!
Serves: 2-3
Cook Time: 30 minutes
Estimated Cost: $5
Ingredients:
- 4 medium potatoes, peeled, thinly sliced
- 1 medium onion, sliced
- 5 large eggs, beaten
- Salt to taste
- Plenty of Olive Oil
Preparation:
- Heat oil In a large frying pan, place the potato and onion mixture into the frying pan, spreading them evenly over the surface. The oil should almost cover the potatoes. Cook for 8-10 minutes on medium heat, please note they'll cook faster if the potato slices are thin.
- Once cooked, place cooked potatoes and onion mixture in a large bowl, drain off excessive oil.
- Pour beaten eggs onto the potato onion mixture. Lightly mix without breaking up potatoes. See the photo above for structure. The egg mixture should be evenly distributed throughout the potato layers. You can do this by separating bits of potato/onion and letting egg seep in around it.
- Heat 2 tablespoons of oil into a small pan on medium heat. Once hot, pour potato, egg and onion mixture into a the frying pan and spread out evenly.
- Reduce heat to low, and shake the pan often and run a spatula around the side and bottom to make sure the omelet is not sticking. After about 10 minutes, when the omelet is cooked 3/4 way through. Place a large plate over the pan and invert the omelet onto the plate.
- Add 2 tablespoons oil to the hot pan. When the oil is hot, slide the omelet (cooked side up) back into the pan, let it cook for another 5 minutes.
- Serve hot or cool, with salad.
This is a very versatile dish and would be appropriate for any meal! I definitely need to try my hand at making this authentic Spanish dish. Besides making it, your picture here sure does make me want to eat it. Happy Friday!
Thanks for sharing. It's a new dish to me and will be bookmarked to try this one!!
I love the look of this!Never had it before, but sure looks delicious!Thanks for sharing Carmen and have a great weekend!
This is a great find just before the weekend! Thanks for sharing!!
This looks great. I've never had a Spanish omelette and would love to make one!
I've never been able to make a successful tortilla but I will trying doing what you've said about the oil etc and hopefully it will turn out great! :)
Carmen-your Spanish Omelet reminds me of its cousin, the Italian Frittata...and yes, it's all about the "flipping" and the oil.
Yours turned out superb, I could see the beautiful layers of the slices of the potatoes. Simple, yet so satisfying and very versatile. Love to eat it cold too, just as a yummy snack:DDD
this looks like an awesome breakfast or brunch recipe! your picture is making me hungry!
I think I've had something like this once, and as if I remember correctly I was blown away by how delicious it was. So glad to be reminded of that, I'll have to try your recipe sometime!
Also, wanted to let you know that I'm tagging you in a get-to-know-your-fellow-blogger game. Check out my post to play along: http://willcookforfriends.blogspot.com/2012/03/getting-to-know-you-getting-to-know-all.html
I love potato omellet! Yourw look really good!
Have a nice weekend!
Hi, Carmen =)) This looks wonderful!!! And the possibilities are endless. Thanks for sharing and have a great weekend =))