• Prep Time:
  • Cooking Time:
  • Serves: 1 servings

Spanish Omelet (Tortilla Espanola)

  • Recipe Submitted by on

Category: Spanish, Eggs

 Ingredients List

  • 4 tb Olive oil
  • 2 lg Onions; (1 1/2 pounds),
  • -peeled and cut into thin
  • -slices
  • 2 lb Potatoes; peeled and cut
  • -into thin slices
  • 6 Eggs
  • Salt and freshly ground
  • -black pepper; to taste


Heat the oil in a large nonstick frying pan. Saute the onions over medium
heat for 6 to 8 minutes or until soft but not brown. Drain the onions in a
colander, reserving 2 tablespoons of the oil from the pan.

Cook the potatoes in boiling water for 4 to 5 minutes and drain in the
colander. Beat the eggs in a large bowl and stir in the onions and
potatoes; add salt and pepper to taste.

Heat the reserved oil over high heat in a heavy nonstick pan or a
well-seasoned cast iron skillet. Add the egg mixture and cook for 2 minutes
or until the bottom is lightly browned. Place the pan in a preheated
400-degree oven for 20 to 30 minutes, or until the egg mixture is set.
Invert the tortilla onto a round platter. Cut into wedge-shaped slices and
serve with a salad.

NOTE: In Spain, a tortilla isn't the cornmeal flat bread we think of, but a
sort of omelet loaded with onions and peppers. This is a popular item at
tapas bars, and an easy dinner to make after an evening of celebrating.

Makes 4 servings.

>From the files of Earl Shelsby

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