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Potato Omelet

Potato Omelet

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Potato Omelet

Source: The Heritage of Spanish Cooking
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  30 Minutes
Total Time:  30 Minutes
  Serves 4
In Spain, the humble potato omelet, the tortilla, is revered like a priceless work of art. Round, yellow and resplendent, it is worshiped like a sun god. It is perhaps the most versatile and widely accepted dish in Spanish cuisine. It can be eaten hot or cold, while sitting down at a table or standing at the counter of a bar, in a sandwich on the train or as part of a picnic in the country.
1 1/2 lb potatoes
1 1/3 cups olive oil
6 eggs
Potato Omelet Recipe at
Peel and rinse the potatoes, then slice finely and pat dry with a cloth.

Heat the oil in a deep skillet (frying pan) and add the potatoes. Deep-fry on medium heat, with a lid on, for 20-30 minutes, stirring occasionally. The pieces should be soft but not brown. When the potatoes are cooked, remove from the pan and drain in a colander. Add a little salt.

Beat the eggs lightly, just enough to mix the whites and the yolks. Add salt if necessary. Mix in the potatoes, stirring with a fork.

Heat a little of the oil again - just enough to cover the base of the skillet - and add the egg mixture, shaking the pan to avoid sticking. Cook for 2 minutes, or until just set.

Cover the pan with a wide plate or lid, then, holding it firmly with the flat of your hand, turn the pan upside-down. Slide the omelet from the plate or lid back into the pan and cook the other side for 1-2 minutes. It should be quite runny inside. Transfer to a large plate and serve.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 862
Fat. Total: 79g
Fiber: 2g
Carbohydrates, Total: 28g
Sodium: 101mg
% Cal. from Fat: 82%
Cholesterol: 319mg
Protein: 12g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: dorine, DE Reviewed: 11/26/2012
Delicious and Authentic
Exactly how tortilla is made in Spain, this is thoroughly delicious comfort food. Some Spanish cooks may fry a thinly sliced and/or 1-2 cloves thinly sliced garlic to add to the potato mixture. Enjoy with a glass of dry red wine, preferably one from Spain 9I recommend Don Faustino, Torres Sangre de Toro, Marques de Riscal or Paternina Banda Azul). Make it a meal with the Spanish chopped salad recipe found here.
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