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Spanish Potato Omelette

10min.chef's picture
Spanish Potato Omelet - I was trying out omelet varieties and this one impressed me. Egg, potato and olive oil combine to form a heady mix of lip smacking dish. This Spanish Potato Omelet is pretty easy to make and you will love it for sure. Take my word!
Ingredients
  Olive oil 8 Tablespoon, divided
  Onion 1 , sliced (Around 1/8 Inch Thick)
  Potatoes 2 Pound, peeled and sliced
  Salt To Taste
  Eggs 4
Directions

In a large non-stick skillet, heat 6 tablespoons oil over medium-high heat.
Add alternate layers of potatoes, onions and salt, repeating layers until all ingredients are used.
Reduce heat to medium, cook slowly, turning, until vegetables are tender but not brown.
Pour potato mixture into a large colander to drain any excess oil, pat lightly with a paper towel.
Wipe skillet clean.
In a large mixing bowl, beat eggs until frothy.
Gently add drained potato mixture to eggs, press down so eggs cover all of the potato mixture.
Let stand 10 minutes.
Add remaining 2 tablespoons oil to skillet.
Carefully heat oil until very hot.
Add potato-egg mixture, spread quickly and evenly in the skillet.
Reduce heat.
Rapidly shaking skillet from time to time, cook until the top surface of the eggs begins to set and the bottom is slightly brown.
Invert a plate over the skillet and flip the omelet onto it.
Carefully slide the omelet back into the skillet to brown the other side.
Flip the omelet two more times to maintain its shape while finishing cooking, several minutes per side.
Place omelet on a serving platter to cool.
Cut into 1-inch squares.
Serve at room temperature with plenty of wooden picks for guests to spear these little tastes of Spain.

Recipe Summary

Cuisine: 
Spanish
Course: 
Appetizer
Method: 
Braising
Interest: 
Quick
Servings: 
80

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