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..


★★★★★ 1 vote

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



  1. 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.

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Regional Style: Mexican

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