Introduction/Background Information: According to Lisa and Tony Sierra at About.com,“ the Tortilla espanola or Spanish Omelet is the most commonly served dish in Spain. It is also called Tortilla de Patata or Potato Omelet. Bars and cafes serve it as a tapa or appetizer, but it is often served as a light dinner in Spanish homes. Because it is easy to transport, the Spanish make bocadillos or sandwiches by placing a piece between two pieces of a baguette.”

Prep Time (approximately): 10- 15 minutes

Cook Time (approximately): 20 minutes

Total Time (approximately): 30- 35 minutes

Yield: 6-8 servings

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Step 1: Ingredients for Spanish Potato Omlette

Picture of Ingredients for Spanish Potato Omlette
• 6-7 potatoes

• 1 medium onion

• Salt • Pepper

• 12 eggs

• Olive Oil

Step 2: Kitchen Utensils:

Picture of Kitchen Utensils:
• 1 sharp kitchen knife

• 1 large, deep non-stick frying pan

• 1 potato peeler

• 1 large mixing bowl

• 1 fork

• 1 heat resistant spatula

• 1 large slotted spoon

Step 3: Preparation: Peel and Slice Potatoes

Picture of Preparation: Peel and Slice Potatoes
Peel the potatoes and cut them into slices approximately 1/8" thick. Set aside.

Step 4: Preparation: Peel and Dice Onions

Picture of Preparation: Peel and Dice Onions
Peel the onion and cut into small pieces. Set aside.

Step 5: Preparation: Cook Onions

Picture of Preparation: Cook Onions
In a large, non-stick frying pan, heat 1-2 tablespoons of olive oil on medium to high heat. Place the onions in the frying pan and cook until translucent and golden brown. Set aside.

Step 6: Preparation: Cook Potatoes

Picture of Preparation: Cook Potatoes
Pour 1-2 cups of olive oil into the same large, non-stick frying pan and heat oil on medium to high heat. You can check to see if the oil is hot enough by inserting the tip of one potato into the oil. Carefully slide the potatoes into the frying pan, spreading them evenly in the pan. The oil should almost cover the potatoes. You might have to adjust the heat slightly. Move the potatoes with the slotted spoon in frying pan until they are cooked. If the potatoes easily break in two when poked with a fork, then they are done.
AndyGadget2 years ago
I'm the same as Miguel. This is an excellent base recipe but there's so much more you can do to liven it up. I use chunks of cheese, chorizo or a handful of fresh herbs from the garden I'll usually sprinkle it with a bit of paprika and olive oil before the first flip to give it a fantastic mottled red/brown colour when it's flipped onto the plate. A bit of saffron in there works wonders too.
I'll quite often make this at a weekend for brunch (i.e. when we've had a lie-in and got up too late to call it breakfast #;¬)
CementTruck2 years ago
I love this dish, but have tweaked my version up a little bit. The rest of my family are traditionalists but they too love my version. I put chopped Spanish Chorizo in it as well as double the garlic. When Chorizo isn't available I do kielbasa or something like it. I also top it with a light sprinkle of some pungent cheese like Asiago and roasted peppers. In my circle of friends and family my version is known as Patatas a la Miguel.