Potato Omelettes

    1 hour 20 minutes

    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.

    1 person made this

    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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