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Spanish Tortilla Omelette

salad.queen's picture
Ingredients
  Olive oil 1⁄2 Pint (150 Milliliter)
  Old potatoes 1 Pound, peeled, cut into thin slices (450 Gram)
  Salt 1 1⁄2 Teaspoon
  Onion 1 Large, finely chopped
  Stuffed green olives 3 Ounce, sliced (75 Gram)
  Eggs 4
  Ground black pepper To Taste
Directions

1. Heat oil in a large heavy pan, put in potatoes with 1 teaspoon salt. Stir to coat with oil and cook on moderate heat for about 10 minutes.
2. Stir in onion and cook for a further 10 minutes until potatoes are tender and becoming golden brown.
3. Turn mixture into a colander and drain off the oil and reserve.
4. Add olives to potatoes and onions.
5. In a large basin, whisk eggs with remaining salt and pepper until blended.
6. Add potato mixture to eggs.
7. Heat about 2 tablespoons of the reserved oil in a large frying pan, pour in omelette mixture and spread out evenly.
8. Allow to cook on moderate heat until set, and browned underneath.
9. Place a plate on top of pan, turn pan over so that omelette slips out onto plate.
10. Carefully slide omelette back into pan (browned side up) and cook for a further 2-3 minutes to brown underside.
11. Serve immediately, cut into 4.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Course: 
Breakfast
Method: 
Fried
Ingredient: 
Egg
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
25 Minutes
Ready In: 
0 Minutes
Servings: 
2

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