1/1 Photo of Traditional Spanish Omelette
1 hr 15 mins
Susie T's Note:
My great-grandmother's recipe. This is a very common dish in Spain to serve as tapas by cutting into squares. Very simple ingredients but very tasty.
My Private Note
Units: US | Metric
- 1Wash and peel potatoes, cut into quarters and slice thinly.
- 2Place in a large bowl.
- 3Slice the onion and cut capsicum into thick slices and add to the potatoes.
- 4Add some salt to taste and mix.
- 5Heat oil in a deep pan and fry the potato, onion and capsicum together until potatoes are soft.
- 6Remove and drain on paper towel.
- 7Set aside.
- 8Beat eggs in another bowl and add the potato mixture.
- 9Add a salt to taste and pepper, finely chopped garlic and mix inches.
- 10Mixture should appear as though it is just coating the potato. If mixture is too dry, add another egg.
- 11On a medium heat, in a non-stick pan, spray with a little oil and add the mixture.
- 12Cook the mixture until egg looks cooked on bottom-- enough to be able flip over onto a plate and then sliding the mixture back into the pan to cook the other side. Do not overcook egg as it will then become dry. This is a recipe that needs practice until it is just right.
- 13Serve while hot with a salad and crusty bread or cut into 2 inch squares for appetisers.
- 14Can also be served cold.
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Nutritional Facts for Traditional Spanish Omelette
Serving Size: 1 (403 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 326.2
- Calories from Fat 47
- Total Fat 5.3 g
- Saturated Fat 1.6 g
- Cholesterol 211.5 mg
- Sodium 89.9 mg
- Total Carbohydrate 57.8 g
- Dietary Fiber 7.4 g
- Sugars 4.3 g
- Protein 12.9 g