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Tortilla Española (Spanish Omelet) Recipe

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This recipe for Tortilla Española (Spanish Omelet) is from OUR 2011 FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 medium sized potatoes
1 large onion
7 eggs
Cooking oil
Directions:
Directions:
Thinly slice potatoes and onion and saute in cooking oil until the potatoes are soft and a little browned around the edges. Drain oil.

Transfer cooked potatoes and onions in a bowl. Beat eggs thoroughly and add to potatoes and onions.

Put mixture in a small clean frying pan (teflon) with a little bit of oil. Cook one side thoroughly. Wiggle the pan while cooking to prevent sticking but without “scrambling” the mixture. When one side is cooked well enough to retain its form, use a dinner plate (to keep the omelet from breaking) and turn the omelet over. Cook this side thoroughly and if necessary repeat the flipping process.

When the omelet is done, it should have the form of the frying pan and be cooked all the way through.

Cut in pie shaped wedges and serve hot or cold.
Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
In Spain, the tortilla is sliced and served on a slice of bread or baguette for a mid-morning snack. Or serve in pie shaped wedges at dinner to accompany a bowl of lentil soup.

 

 

 

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