Spanish Potato Omelet (Tortilla)

Total Time
50mins
Prep 10 mins
Cook 40 mins

This is really more like a frittata.

Ingredients Nutrition

Directions

  1. Place half of the oil in a large ovenproof skillet, and turn the heat to medium. Add potatoes and season liberally with salt and pepper. Cook until soften about 20 minutes. Remove with a slotted spoon.
  2. Add remaining oil to pan and onion and peppers cook stirring occasionally until soft about 10 minutes. Add garlic and cook another 2 minutes. Preheat oven 375.
  3. Return potatoes to the skillet and turn the heat to medium low cook while turning with spatula for 5 minutes. Beat eggs and parsley. Turn heat to low and pour eggs over potatoes. Shake the pan to distribute eggs evenly and cook undisturbed for 5 minutes. Transfer to oven and bake until set about 10 minutes. Remove pan and cool to room temp before cutting to wedges.

Reviews

(1)
Most Helpful

This is so pretty, and tasty, too! Thought I would have a little trouble getting it out of the pan because of sticking, but it came out perfectly! This is a wonderful brunch dish! Thnx for sharing your recipe, Samantha. Made for My-3-Chefs 2009.

Darkhunter November 21, 2009

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