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Spanish Omelet (Tortilla Española)


  • Author: Aida's Kitchen®
  • Prep Time: 10
  • Cook Time: 50
  • Total Time: 1 hour
  • Yield: 6 Servings 1x

Description

Spanish Omelet (Tortilla Española)  –  A hearty nutritious breakfast meal that will sustain you throughout the morning due to the combination of the eggs and potatoes!


Scale

Ingredients

  • 1 medium potato, peeled and cut into ½-inch cubes
  • 2 tablespoons extra virgin olive oil
  • 1 small onion, peeled and chopped
  • 6 large eggs, beaten
  • ½ teaspoon salt (low sodium) or to taste
  • A pinch of black pepper or to taste

Instructions

  1. Coat bottom skillet with 2 tablespoons of extra virgin olive oil
  2. Add cubes of potato and chopped onion to skillet and cook over low heat for 20 minutes or until potato cubes are fork tender and onions become translucent.
  3. Add salt and pepper to beaten eggs and mix well.  Pour over potatoes and onions in skillet.
  4. Cover skillet with lid and cook over low heat for 15 to 20 minutes or until the eggs become firm at the bottom of the skillet.
  5. Grease the top skillet with extra virgin olive oil and place over bottom skillet containing the omelet.  Carefully invert omelet onto the top skillet.
  6. Cook the other side of omelet for 15 minutes or until the eggs become firm.
  7. Loosen omelet around edges with knife.  Carefully slide the omelet onto a large plate.
  8. Cut into individual slices and serve warm with our baked bread spread with butter (pan de agua or pan sobao) and a cup of strong Puerto Rican coffee.

Notes

I prepare the Spanish Omelet using a Frittata Pan.   However, you can use two separate skillets.

  • Category: Breakfast
  • Method: Cooking on Stove
  • Cuisine: Spanish

Keywords: Spanish Omelet