Spanish Potato Omelet (Tortilla a la Espanola)

4.5(31)

Make and share this Spanish Potato Omelet (Tortilla a la Espanola) recipe from Food.com.

by kenk1492·published 1999-08-18

Breakfast

Servings

4 serving(s)

Total time

40 min

prep 40 min

Calories / serving

848 kcal

Ingredients (5)

serves

Instructions (8 steps)

01Heat the oil in a 8-9 inch skillet. Add the slices of potato one at a time to avoid sticking together.
02Alternate layers of potatoes with layers of onions.
03Cook slowly over medium heat, turning the potatoes until tender, not brown.
04Drain potatoes in a colander, save oil.
05Make sure skillet is very clean for later use. In a bowl, beat eggs with a fork until slightly foamy.
06Salt to taste. Add the potatoes, press down to cover potatoes completely with egg. Return to skillet, heat 2 tablespoons of saved oil until smoking point. Add the mixture, spread it out. Rapidly, lower the temperature to medium-high.

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Rich recipe — supports nutrition-aware planning.