Spanish potato omelette

Spanish potato omelette

Tortilla de patatas

By
From
Encyclopedia of Food and Cookery
Serves
3-4

Cooked, diced potatoes may be used in this omelette or raw potato fried in the pan before eggs are added.

Ingredients

Quantity Ingredient
olive oil, for frying
1 onion, chopped
2-3 potatoes, diced
6 eggs
freshly ground black pepper
salt

Method

  1. Heat a little oil in an omelette pan, add onion and fry until golden. Remove and set aside.
  2. Add more oil to pan and fry potatoes gently until tender but not crisp.
  3. Beat eggs well with a few drops of water and season with salt and pepper.
  4. Return onion to pan with potatoes and pour eggs over. When set and lightly browned underneath, invert carefully or lift onto a large heated plate.
  5. Put a little more oil in pan and slide omelette back to cook other side. Cut into wedges and serve immediately.

Variation

  • Spanish pepper omelette (tortilla de pimientos): Fry 1 green or red diced pepper and 1 chopped rasher of bacon (rind removed) with the onion. Omit potatoes.
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