Tortilla de Patatas (Spanish Omelet)
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Tortilla de Patatas (Spanish Omelet)
Category
Meat and Poultry
Ingredients
- 1/4 cup + 2 tablespoons Fustini’s Medium SELECT olive oil
- 5 large Yukon gold potatoes (about 6 cups)
- 1-2 teaspoons Fustini’s Pyramid Flake salt
- 1 large onion, sliced thin
- 6 eggs
Ingredients
Directions
- Peel and cube potatoes into small size pieces, or slice them thin.
- In a large 12" non-stick skillet, fitted with a lid, heat 1/4 cup of olive oil Add potatoes, onions, and salt to taste. Cover over medium heat until soft, 15-20 minutes. Remove from heat and allow to cool.
- In the meantime, beat eggs in a medium bowl. Add cooled potatoes and mix well.
- Heat the remaining olive oil in the same skillet. Pour the egg/potato mixture and cook on one side over medium heat until the bottom starts to brown about 5-7 minutes.
- Place lid on the skillet, remove from heat, and flip the skillet quickly to turn the omelet onto the lid. Slide the uncooked side from the lid back into the pan. Cook another 5-7 minutes. Let rest briefly before slicing.
Recipe Note
This dish is so versatile. In Spain, it's served for breakfast, in a sandwich for lunch, and as tapas for dinner. It can be eaten hot, cold, or lukewarm. Adapted from mayihavethatrecipe.com.