Mexican Potato Omelet (Tortilla De Patatas)

Mexican Potato Omelet (tortilla De Patatas)

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Vicki Butts (lazyme)


From Mexican Cooking Class Cookbook.


☆☆☆☆☆ 0 votes

10 Min
10 Min
Stove Top


  • 1 large
    red skinned potato, scrubbed
  • 8 large
  • 2 Tbsp
    cold water
  • 1/4 tsp
  • 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

How to Make Mexican Potato Omelet (Tortilla De Patatas)


  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.

Printable Recipe Card

About Mexican Potato Omelet (Tortilla De Patatas)

Course/Dish: Eggs
Main Ingredient: Eggs
Regional Style: Mexican
Other Tag: Quick & Easy

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