Potato Omelet (Tortilla de Patatas)

This flavorful potato-filled omelet is a favorite Spanish tapa but it’s also great for brunch!  Be sure to use high quality EVOO to add great flavor and healthy fats. Try topping your tortilla with diced roasted red peppers for color and vitamin C.

Prep Time: 25 minutes    Total Time: 40 minutes

WHAT YOU NEED:

½ cup olive oil

1 lb. potatoes (about 2 large), peeled, quartered and cut into 1/4-inch slices (about 2-1/2 cups)

½ cup diced onion

5 eggs

½ tsp. salt

Black pepper to taste

MAKING IT:

In a saucepan with lid, heat olive oil over medium heat.  Add potatoes and onions to the hot oil; stir well. Cover and turn down heat to very low. Cook potatoes and onions covered for about 10 minutes until potatoes are fork tender (stir frequently so potatoes do not stick to the pan). Using a colander or strainer over a glass bowl, drain the potatoes and onions (save leftover olive oil). Place potato onion mixture in a bowl to cool for about 5-10 minutes. If using No-Flip method below, preheat oven to 375◦F. 

In a small bowl, whisk together eggs, salt and pepper.  Add eggs to the potato-onion mixture; stir well. Heat 8-inch non-stick fry pan over medium heat (for No-Flip method below fry pan must have oven-proof handle). Add 1 Tbsp. of reserved olive oil.  Pour egg-potato mixture into pan, stirring gently to distribute potatoes.  Immediately turn heat down to very low (the tortilla can burn easily so check bottom frequently).  Cook for about 7-8 minutes on low heat.  Choose method 1 or 2 below to finish the tortilla.

1.) CLASSIC METHOD: Lightly oil a 10-inch plate with the reserved olive oil.  Using a spatula, slide the tortilla cooked-side down onto the plate.  Then cover the tortilla with the fry pan.  With an oven mitt on one hand, hold the fry pan bottom; with other hand hold bottom of the plate. Flip the tortilla back into the fry pan. Return the pan to low heat and continue cooking for 5-7 minutes or until set and internal temperature reaches 160◦F.

2.) NO FLIP METHOD:  Place pan in middle rack of preheated oven preheated to 375◦F.   Bake 8-10 more minutes until top sets and internal temperature reaches 160◦F.  Remove pan from oven using oven mitt.  Using spatula, slip tortilla onto large plate.

When both sides are cooked, use spatula to slide tortilla onto a large plate. Cool tortilla slightly or refrigerate before cutting into wedges.  Serves 6.

Nutrition Information per serving (1/6 tortilla): 230 Calories; 15g Total Fat; (2.5g Sat Fat; 0g Trans Fat); 145mg Chol; 430mg Sodium; 16g Total Carb; (0g Fiber; 1g Sugars); 6g Protein;   10% DV Vitamin D

TIPS:

Try topping each slice of Tortilla de Patatas with drained and diced roasted red peppers.

A larger 10-inch non-stick frying pan can also be used. The cooking time is reduced, and the tortilla will be thinner.