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
- Coat bottom skillet with 2 tablespoons of extra virgin olive oil
- 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.
- Add salt and pepper to beaten eggs and mix well. Pour over potatoes and onions in skillet.
- 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.
- Grease the top skillet with extra virgin olive oil and place over bottom skillet containing the omelet. Carefully invert omelet onto the top skillet.
- Cook the other side of omelet for 15 minutes or until the eggs become firm.
- Loosen omelet around edges with knife. Carefully slide the omelet onto a large plate.
- 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