mexican potato omelet (tortilla de patatas)
From Mexican Cooking Class Cookbook.
No Image
prep time
10 Min
cook time
10 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1 large red skinned potato, scrubbed
- 8 large eggs
- 2 tablespoons cold water
- 1/4 teaspoon salt
- 1 pinch black pepper
- 2 tablespoons lard or vegetable oil
- 3/4 cup white onion, finely chopped
- 1/2 - bell pepper, seeded, finely chopped (red or green)
- 2 - fresh jalapenno chilies, seeded, minced
- 1/4 cup queso anejo, crumbled
- 2 tablespoons fresh coriander, minced
- - tomato wedges
How To Make mexican potato omelet (tortilla de patatas)
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Step 1Cut potato into 3/8-inch cubes.
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Step 2Lightly whisk eggs, water, salt and black pepper in medium bowl.
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Step 3Heat lard in 10-inch nonstick skillet or omelet pan over medium heat until hot. Add potato, onion and bell pepper; saute until potato is tender, about 6 minutes. Stir in chilies.
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Step 4Pour egg mixture into skillet; cook over medium heat, stirring with back of fork, just until bottom starts to set, 1 or 2 minutes. Cook, lifting up edges, tilting pan and letting uncooked egg mixture flow to bottom, 1 or 2 minutes longer. Cook without stirring or lifting, until top is set and bottom is golden, about 1 minute longer.
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Step 5Sprinkle omelet with cheese and coriander. Garnish with tomato. Cut omelet into 4 or 8 wedges; serve immediately.
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