Potato Omelet

  • Active Time 50m
  • Total Time 50m

Serves 8

Unlike most omelets, this classic Spanish tapa is usually served at room temperature and, as the name tortilla suggests, it has a flat, cakelike shape. A large nonstick frying pan is ideal for cooking the omelet, which also makes a good main course for four at lunchtime.


  • 1/2 cup plus 3 tablespoons olive oil
  • 2 pounds baking potatoes, peeled and sliced 1/4 inch thick
  • Salt and freshly ground pepper
  • 2 onions, thinly sliced
  • 6 eggs, lightly beaten
  • Chopped fresh flat-leaf (Italian) parsley for garnish


In a large frying pan over medium heat, warm the 1/2 cup olive oil. Add half of the potatoes and fry, turning as needed, until tender but not browned, 10-12 minutes. (Don't worry if the slices stick to one another a little.) Using a slotted spatula, transfer to a platter and season to taste with salt and pepper. Repeat with the remaining potatoes. Set the potatoes and the frying pan aside.

In a small sauté pan over medium heat, warm 2 tablespoons of the olive oil. Add the onions and sauté until soft and golden, 15-20 minutes. Transfer the onions to a large bowl, and let cool slightly. Stir in the eggs, and season to taste with salt and pepper. Fold in the fried potatoes.

Place the large frying pan over low heat and warm the oil that remains in it. When the oil is hot, pour in the potato-egg mixture and cook until the top of the omelet is set and the bottom is golden, 8-10 minutes. Invert a large plate on top of the frying pan and invert the plate and pan together, unmolding the omelet browned side up. Add the remaining 1 tablespoon olive oil to the pan, and slide the omelet back into the pan, browned side up. Continue to cook until golden brown on the second side, about 4 minutes longer.

Turn the omelet out onto a serving plate, sprinkle with parsley and cut into wedges. Serve hot or at room temperature.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 2190

nutrition information per serving

307 calories; 22g total fat; 159mg cholesterol; 48mg sodium; 23g carbohydrates; 3g fiber; 8g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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