Spanish Potato Omelet (Tortilla de Patatas)

I first tasted this simple omelet back in the late 1960s at Michele Tillier’s La Parisian Restaurant in St. Augustine. I don’t care for cheese with my eggs very much, so his cheese-less version of this recipe appealed to me. You certainly can add cheese to this, if you so desire.

Sometimes we have this when we want to have a “breakfast for dinner” night.

This recipe makes two generous portions.

3 tablespoons olive oil
1 large russet potato, thinly sliced
salt and pepper to taste
½ large sweet onion, thinly sliced
3 eggs
salt and pepper to taste
Tomatoes and scallions for garnish, if desired

In a large non-stick frying pan or skillet, heat olive oil over medium-high heat. Sprinkle potatoes lightly with salt and pepper. Cook until golden brown and crisp.

Once the potatoes are golden, stir in the onions. Cook, stirring occasionally, until onions soften and begin to brown.

Meanwhile, beat eggs together with salt and pepper. Pour eggs into pan and stir gently to combine. Reduce heat to low and cook until eggs begin to brown on the bottom.

Loosen bottom of omelet with a spatula, invert a large plate over the pan, and carefully turn the omelet out onto it. Slide the omelet back into the pan with the uncooked side down. Cook until eggs are set. Another option would be to turn heat down to very low and place the top on the pan long enough for the top of the omelet to set.

Garnish omelet with tomato and green onion, if desired, and serve warm.

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