Tortilla Espanola (Spanish Omelet)

Recipe courtesy Tapas y Tintos

Show: $40 a DayEpisode: South Beach

Rated: 4 stars out of 5Rate itRead users' reviews (5)

RECIPE
COMMENTS & REVIEWS(5)

Cook Time:
30 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 30 min
Total:: 45 min

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Ingredients

1/2 cup vegetable oil
4 potatoes, thinly sliced
1 white onion, chopped
4 eggs, scrambled in a large bowl
1/4 teaspoon salt
2 to 3 tablespoons extra-virgin olive oil

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.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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Comments & Reviews

recipe Tortilla Espanola (Spanish Omelet)
Patricia miami beach, FL 02-01-2010
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simply delicious !!!!!!
Rated: 5 stars out of 5

simple but a super tasty , very enjoyable and a wonderful side dish to serve with meat or chicken even fish.
recipe Tortilla Espanola (Spanish Omelet)
Anonymous 09-20-2008
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Yummy and easy
Rated: 4 stars out of 5

Pretty authentic, of course you can always add to satisfy your preference. I added spinach and more onions.
recipe Tortilla Espanola (Spanish Omelet)
Catherine College Station, TX 08-29-2007
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Pretty good tortilla.
Rated: 4 stars out of 5

After living in Spain for 7 years I'm pretty particular about Tortilla Espanol. This was a pretty good recipe, though I... thought it needed a bit more onion. Also, I cook the potatoes and onions in olive oil not vegetable oil. It does give them a different flavor to use vegetable oil. But all in all, a pretty authentic recipe - and delicious as well!Read more
recipe Tortilla Espanola (Spanish Omelet)
Anonymous 05-21-2006
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Expat in the Netherlands
Rated: 4 stars out of 5

Very nice. The recipe was easy and tasty. It brought back fond memories of eating this dish as a child. Next time I make this... I will add a more onion. Then it will taste exactly like moms! Thanks for the memories.Read more
recipe Tortilla Espanola (Spanish Omelet)
AMANDA Cape Canaveral, FL 08-15-2005
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Really good!
Rated: 5 stars out of 5

This is a really good party food too! You cut it in little bite-size square or triangle pieces.