Tortilla Espanola (Spanish Omelet)

Recipe courtesy Tapas y Tintos

Show: $40 a DayEpisode: South Beach

Rated 5 stars out of 5
  • Rate This Recipe
  • Read 7 Reviews
Total Time:
45 min
Prep
15 min
Cook
30 min
Yield:
4 servings
Level:
Easy
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

Ingredients

Directions

In a large skillet over medium-high heat, add the vegetable oil until the pan is filled halfway. Once the oil is hot, add the potato slices and onion, making sure they are well-covered by the oil; add more oil if necessary. Cook for 20 minutes until the potatoes and onions are soft. Drain the oil and combine the potato mixture with the eggs. Add the salt and mix well.

In a 10-inch by 2 1/2 inch deep nonstick skillet, add the olive oil and heat over medium-high heat. Pour in the potato, egg, and onion mixture. Lower the heat to medium-low and cook for 4 to 5 minutes, until the bottom of the omelet is very light brown. Using a flat ceramic plate, cover the frying pan and flip the omelet over onto the plate. Immediately slip the uncooked side back into the pan. Cook for another 4 to 5 minutes, until the other side is a very light brown.

Remove the omelet from the pan to a plate and cut into 4 wedges.

Print Recipe

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be signed in to review this recipe.

Newest Ratings and Reviews

Read all 7 reviews

  • on October 10, 2011

    Flag

    Great meal to make ahead for breakfast, and is good with sour cream & cheese.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on February 12, 2011

    Flag

    Excellent brunch dish. I was a little worried about the amount of oil, but this recipe had less than others so I decided to give it a try. You really do drain off most of the oil, so it doesn't come out tasting greasy. Next time I may serve with a little sour cream on the side. Terrific and very hearty.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on February 01, 2010

    Flag

    simple but a super tasty , very enjoyable and a wonderful side dish to serve with meat or chicken even fish.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

Next Recipe

Tortilla Espanola with Aioli

Tortilla Espanola with Aioli

By: Emeril Lagasse
Rated 5 stars out of 5
Advertisement

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google