Mexican Potato Omelet (Tortilla De Patatas)

lazyme5909 avatar
By Vicki Butts (lazyme)
from Grapeview, WA

From Mexican Cooking Class Cookbook.

serves 4
prep time 10 Min
cook time 10 Min
method Stove Top

Ingredients

  •   1 large
    red skinned potato, scrubbed
  •   8 large
    eggs
  •   2 Tbsp
    cold water
  •   1/4 tsp
    salt
  •   1 pinch
    black pepper
  •   2 Tbsp
    lard or vegetable oil
  •   3/4 c
    white onion, finely chopped
  •   1/2
    bell pepper, seeded, finely chopped (red or green)
  •   2
    fresh jalapenno chilies, seeded, minced
  •   1/4 c
    queso anejo, crumbled
  •   2 Tbsp
    fresh coriander, minced
  •  
    tomato wedges
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How To Make

  • 1
    Cut potato into 3/8-inch cubes.
  • 2
    Lightly whisk eggs, water, salt and black pepper in medium bowl.
  • 3
    Heat 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.
  • 4
    Pour 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.
  • 5
    Sprinkle omelet with cheese and coriander. Garnish with tomato. Cut omelet into 4 or 8 wedges; serve immediately.

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