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    You are in: Home / Recipes / Tortilla Española (Spanish Potato Omelette) Recipe
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    Tortilla Española (Spanish Potato Omelette)

    Tortilla Española (Spanish Potato Omelette). Photo by French Tart

    1/14 Photos of Tortilla Española (Spanish Potato Omelette)

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    30 mins

    15 mins

    Chris Beckstrom's Note:

    One of the culinary wonders of Spain- here is my recipe which may or may not be too authentic... When I was there studying abroad, my spanish host mom showed me how to make it. Unfortunately, I'm not sure where the recipe I wrote went. This is how I make it now, and it turns out pretty great every time! This is the basic recipe- to this you can add meat (like sausage) veggies (like spinach) or more spices (like oregano and basil).

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    Ingredients:

    Yield:

    slices

    Units: US | Metric

    Directions:

    1. 1
      Add oil to a medium frying pan (the smaller the easier to flip).
    2. 2
      Dice the potatoes into small digit-sized pieces.
    3. 3
      Fry the potatoes, garlic, and onions until they are tender and translucent, respectively.
    4. 4
      Break the eggs into a large bowl, scramble them.
    5. 5
      Add the cooked potatoes/onions to the eggs.
    6. 6
      Mix, add your spices of choice.
    7. 7
      Heat the frying pan until it's super hot (with plenty of oil- probably more than you think).
    8. 8
      Add the potato/egg mixture into the pan in a quick motion.
    9. 9
      About 5 seconds later, turn down the heat to medium (you don't want it to burn, just make a nice little crust).
    10. 10
      Cook for 10 minutes or until you smell burning, make sure that the tortilla can move in the pan and is not stuck on the bottom
    11. 11
      THE FUN PART: take a plate that's wider than the pan, place it on top of the pan.
    12. 12
      Put one hand (with a glove) on the plate.
    13. 13
      Use the other hand to grab the pan and with one swift motion, flip the pan so the plate ends up on the bottom and the tortilla on the plate.
    14. 14
      Add more oil to the pan, put the half cooked tortilla back in- this time you'll cook the bottom.
    15. 15
      Cook for 3-5 more minutes.
    16. 16
      Cut like a pizza, serve hot, cold or room temperature (great with mayonnaise).

    Ratings & Reviews:

    • on October 02, 2012

      55

      Yummy, I bumped up the onion and would add a little more pepper next time. I served it withhttp://www.food.com/recipe/aioli-garlic-mayonnaise-57644

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 27, 2010

      55

      This so was delicious. I used fingerling potatoes that I sliced thinly and didn't peel. I also used two whole eggs and 3 egg whites with about 3/4lb fingerling potatoes. This doesn't need cheese, especially since the potatoes I used had a nice delicate flavor in itself - just a sprinkle of some herbs of your choice if you like

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 29, 2008

      55

      Wonderful! I added some left over diced ham (1/2 cup), and a dash of fresh parsley and red pepper.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Tortilla Española (Spanish Potato Omelette)

    Serving Size: 1 (1101 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 162.4
     
    Calories from Fat 29
    18%
    Total Fat 3.3 g
    5%
    Saturated Fat 1.0 g
    5%
    Cholesterol 124.0 mg
    41%
    Sodium 56.4 mg
    2%
    Total Carbohydrate 26.2 g
    8%
    Dietary Fiber 3.2 g
    13%
    Sugars 1.5 g
    6%
    Protein 7.2 g
    14%

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