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    You are in: Home / Recipes / Tortilla De Patata (Spanish Potato & Onion Omelet) Recipe
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    Tortilla De Patata (Spanish Potato & Onion Omelet)

    1/3 Photos of Tortilla De Patata (Spanish Potato & Onion Omelet)

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    Helenic Hottie's Note:

    No doubt about it, the Tortilla Espanola or Spanish Omelet is the most commonly served dish in Spain. It is also called Tortilla de Patata or Potato Omelet. Bars and cafés serve it as a tapa or appetizer, but it is often served as a light dinner in Spanish homes. Because it is easy to transport, the Spanish make bocadillos or sandwiches by placing a piece between two pieces of a baguette.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cut the peeled potatoes in half lengthwise. Then, with the flat side on the cutting surface, slice the potato in pieces approximately 1/8" thick. Make sure to separate the pieces that stick together. It is not necessary to slice the potatoes paper thin and it is best not to use a food processor because most will slice the potatoes too thin. If you slice them a bit thick, don’t worry – it will simply take a bit longer for them to cook.
    2. 2
      Peel and chop the onion into 1/4" pieces. Put potatoes and onions into a bowl and mix them together. Salt the mixture.
    3. 3
      In a large, heavy, non-stick frying pan, heat the olive oil on medium high heat. Drop a single piece of potato into the oil to ensure it is hot enough to fry. Carefully place the potato and onion mixture into the frying pan, spreading them evenly over the surface. The oil should almost cover the potatoes. You may need to turn down the heat slightly, so the potatoes do not burn.
    4. 4
      Note: If the oil is too hot, the potatoes will brown rapidly on the outside, but still be raw on the inside.
    5. 5
      Leave in pan until the potatoes are cooked. If you can poke a piece of potato with a spatula and it easily breaks in two, your potatoes are done. Remove from the pan with a slotted spoon or spatula. Some cooks like to place the potato and onion mixture in a colander for a few minutes to allow more oil to drain. If you do this, place a plate underneath to catch the olive oil and you can use it again.
    6. 6
      While the mixture is draining, crack the eggs into a large mixing bowl and beat by hand with a whisk or fork. Pour in the potato onion mixture. Mix together with a large spoon.
    7. 7
      Pour 1-2 Tbsp of olive oil into a small, non-stick frying pan (aprox. 9-10”) and heat on medium heat. Be careful not to get the pan too hot because the oil will burn - or the tortilla will! When hot, stir the potato onion mixture once more and “pour” into the pan and spread out evenly. Allow the egg to cook around the edges. Then you can carefully lift up one side of the omelet to check if the egg has slightly “browned.” The inside of the mixture should not be completely cooked and the egg will still be runny.
    8. 8
      When the mixture has browned on the bottom, you are ready to turn it over to cook the other side. Carefully take the frying pan to a sink. Place a large dinner plate (12”) upside down over the frying pan. With one hand on the frying pan handle and the other on top of the plate to hold it steady, quickly turn the frying pan over and the omelet will “fall” onto the plate. Place the frying pan back on the range and put just enough oil to cover the bottom and sides of the pan – approximately 1.5 teaspoons Let the pan warm for 30 seconds or so. Now slide the omelet (which is probably still a bit runny), into the frying pan, using a spatula to catch any egg mixture that runs out. Use the spatula to shape the sides of the omelet. Let the omelet cook for 3-4 minutes. Turn the heat off and let the tortilla sit in the pan for 2 minutes.
    9. 9
      Carefully slide the omelet onto a plate! To serve as a main course, slice it into 6-8 pieces like a pie. Serve sliced French bread on the side.
    10. 10
      If you are serving as an appetizer, slice a baguette into pieces about ½ inch think. Cut the tortilla into 1.5” squares and place a piece on top of each slice of bread.
    11. 11
      It is simply delicious served with sofrito, fried tomato sauce that is made all over Spain. Tomatoes, onions, garlic, green peppers and olive oil sautéed in a frying pan.

    Ratings & Reviews:

    • on April 02, 2009

      55

      This was very good and I almost didn't get a picture of it! DH wanted his lunch, pronto and had to wait for photos before he could eat!!! He isn't too happy about waiting for his food to be photographed...LOL LOL He likes his with sour cream and salsa... :) I made this for PAC 09! Hint for making omelets... I lift the edges of the omelet and let the egg run to the sides and under. This makes it easier to flip and to cook the other side! Then I take a dinner plate and place it on top and turn the pan with my hand centered on the top of the plate and turn the pan and plate over in one motion so that the omelet is on the plate and then slide the omelet back into the skillet to finish cooking on the other side. Then when done I use another plate and repeat the procedure and there you go! It looks lovely! Ready to serve! Thank you! Jelly

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    Nutritional Facts for Tortilla De Patata (Spanish Potato & Onion Omelet)

    Serving Size: 1 (345 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1304.1
     
    Calories from Fat 1030
    79%
    Total Fat 114.5 g
    176%
    Saturated Fat 16.9 g
    84%
    Cholesterol 264.3 mg
    88%
    Sodium 109.6 mg
    4%
    Total Carbohydrate 59.0 g
    19%
    Dietary Fiber 7.4 g
    29%
    Sugars 4.1 g
    16%
    Protein 14.5 g
    29%

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