Potato Omelettes

Potato Omelettes


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This is the Spanish method of making small potato omelettes or as they call them "tortilla Espanola." They are delicious as a light lunch or snack and are also good cold.

Makes: 6 omelettes

  • 5 tablespoons olive oil
  • 700g onions, thinly sliced
  • 700g white potatoes, peeled and sliced 1cm thick
  • 5 eggs
  • salt and pepper, to taste

Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

  1. Heat 4 tablespoons olive oil in a deep frying pan. Add onions and cook slowly, stirring occasionally, 30 minutes or until soft and golden.
  2. Add the potatoes to the onions and turn up the heat a bit. Cook until the potatoes are soft but not crispy, breaking them up with a spatula and stirring frequently. When it is all a brown mush, take off the heat and let cool slightly.
  3. Beat the eggs in a bowl and add the potato/onion mix. Season with salt and pepper.
  4. Heat a tablespoon of olive oil in a small non-stick frypan over medium heat and add 1/6 of the mixture. Cook 2 minutes then invert the omelette onto a plate. Slide it back in the frypan to cook the other side a minute or two then remove to a plate and keep warm. Repeat with the rest of the mixture to make 6 omelettes.

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