Spanish Potato Omelette

Tortilla de patata is usually served as a tapa in Spain, but here in the Philippines it is often served for breakfast.

Ingredients

  • 1⁄2 kilo potatoes, peeled and sliced
  • 1 cup chopped onions
  • 1 Molinera Extra Virgin Olive Oil (Evoo)
  • Salt
  • 6 eggs

Procedure

  1. Heat MOLINERA EXTRA VIRGIN OLIVE OIL in medium heat. Deep-fry the sliced potatoes and chopped onions in the virgin olive oil until soft. Add salt. When cooked strain the oil and set aside.
  2. Beat the eggs in a big bowl. Add the cooked potatoes and onions in. Make sure all the potatoes and onions are soaked in the beaten egg. If necessary, add more eggs.
  3. Heat a small nonstick pan (6” diameter) and lightly grease with MOLINERA EXTRA VIRGIN OLIVE OIL.
  4. Pour the egg mixture into the hot pan and cook on medium heat until the bottom and edges are set.
  5. This is the tricky part. Turn the omelette to cook the topside. Use a big plate to cover the skillet. Quickly turn over the omelette so that the top side is at the bottom of the pan, and slide it back into the skillet. Do not over cook.
  6. Insert a toothpick at the center to check if the inside is done. The center of the omelette must be moist but not raw.To serve, cut into wedges or small squares.

Tip:

Tortilla de patata is usually served as a tapa in Spain, but here in the Philippines it is often served for breakfast. The trickiest part of cooking this dish is turning over the top side to evenly cook both sides. Use a small skillet for cooking so you can easily turn it over.

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