Anne's Recipes. Online recipe and cooking center.

Online Recipe and Cooking Center

Recipe Navigation
Printable Version

Tortilla Espanola (Potato Omelette) Recipe

Serves 6

Ingredients:

  • 2 lb new potatoes, scrubbed
  • 2 yellow onions, sweet
  • Extra virgin olive oil, for frying
  • 4 cloves garlic, chopped
  • 6 eggs, beaten
  • Kosher salt
  • White pepper


Instructions:

1. Leaving the skins on, slice the new potatoes thinly.
2. Peel, split, and slice onions.
3. In a large saute pan, heat olive oil. You need a good quarter inch in your pan.
4. Saute potatoes and onions and garlic on a low flame until the potatoes are soft and the onions are translucent.
5. Remove with a slotted spoon and place the potato mixture in a greased round cake pan, spring form pan, cast iron skillet or terra-cotta baking dish. If you use something small, make two.
6. Season eggs and pour over potatoes.
7. Bake for 20 minutes at 350 F and then start testing.
8. When the middle is set and the top slightly brown, it's done.
9. Let set for 5 minutes, run a knife around the outside and invert onto a round platter.
10. Serve at room temperature.



Comments

Have a question or a suggestion? Comment on the recipe!

Main Ingredient:Egg
Course:Breakfast
Cuisine:European / Spanish
Preparation Method:Fry
Dish:Omelette
Difficulty:Easy

Mailing List
Sign up to our newsletter to receive great recipes weekly:
More Info