Potato Omelet (Tortilla De Patatas) is a common savoury breakfast in Spain. It is usually eaten as a second breakfast around 10 to 11 am. We had this in BraCafe while we were in Barcelona.
I made this Potato Omelet for Ben’s lunch as he is a light eater while he is at work. This is great as it can be eaten warm or cold. This will be a great lunch box item when the kids are back to school next week.
I got this recipe from the Culinaria Spain book as mentioned in this post.
- 2/3 cup/150 ml olive oil
- 2 1/4 lbs/1 kg large potatoes (about 4 large russet potatoes), peeled and thinly sliced
- 2 tsp salt (I used 1.5 tsp only)
- 6 eggs
The hardest part in this recipe is to turn over the omelet. Chick on more for the instructions.
- Heat a scant 1/2 cup/100 ml of olive oil in a heavy iron pan (I used a regular non-stick pan).
- Put the sliced potatoes into the pan, season with 1 tsp of salt and toss once in the oil (I actually toss the sliced potatoes with the salt in a big bowl before I put them in the pan).
- Then reduce the heat and fry the potatoes for 15 – 20 minutes, turning them occasionally.
- Drain off the surplus oil. Beat the eggs with 1 tsp of salt (I only use 1/2 tsp of salt here) until they are frothy, using a whisk.
- Carefully fold in the sliced potatoes and then leave the entire mixture to rest for 5 minutes.
- Heat the remaining oil in an iron pan and put the potato and egg mixture into it.
- Smooth it out and let it thicken for a few minutes on a low heat.
- Turn the potato omelet over with the help of a plate or a lid and brown it in the same way on the other side.
- Serve hot or cold.