Spanish Omelette Recipe

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I am a huge fan of Spanish Food, such wonderful flavors. You can use left over Potato Au Gratin instead, works just as well.. Try it , even switch it around for your liking..

pinch tips: How to Cook an Over Easy Egg



15 Min


30 Min


2 large
russet potatoes, clean slice thinly and pat dry
1 medium
sweet onion
3 Tbsp
olive oil, extra virgin
salt and pepper ( to taste)
6 large
1 tsp
basil, dried
1 tsp
garlic powder with parsley

Directions Step-By-Step

Peel and slice the potatoes very thinly. Chop the onion and place together with the potatoes in a frying pan. Cover with Spanish olive oil and fry slowly until soft (20-25 minutes), turning them occasionally and gently breaking the potatoes with a fork. Drain the potatoes in a sieve, reserving one tablespoon of the Spanish olive oil in which they cooked. The rest of the Spanish olive oil can be stored and reused next time you make a potato omelet. In a large bowl, beat the eggs with spices. Add the fried potatoes, mix well and season with salt. Leave the entire mixture to rest for a time. Heat the reserved tablespoon of Spanish olive oil in the same pan until it is very hot. Add the egg mixture, lower the heat, and cook for 5 minutes. Use a plate to carefully turn the omelet, and continue to cook for 5 minutes or until golden brown. Spanish tortillas can be served hot or at room temperature.

About this Recipe

Regional Style: Mexican
Other Tags: Quick & Easy, For Kids, Healthy