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Potato Omelet • Tortilla de Papas

Servings: 6 to 8


  • 5 eggs
  • 4 potatoes, peeled and cut in irregular dice
  • 1 large onion, peeled and diced
  • 1 cup olive oil
  • Salt to taste
  • Directions

  • Toss the potatoes and onion and season lightly with salt.
  • Heat the oil in a fairly deep 8-inch skillet.
  • Since the tortilla should be as high and thick as possible, it is important that the skillet never be too large.
  • Add the potatoes and the onion and simmer slowly until the potatoes are tender and slightly golden.
  • Remove the onions and potatoes with a slotted spoon and drain in a colander.
  • Pour out the oil and wipe the skillet with a paper towel. Measure the oil and return 2 tablespoons of it to the same skillet.
  • Meanwhile, beat the eggs with a fork or wire whisk until foamy.
  • Add the potatoes and onion to the eggs and mix.
  • Re-heat the oil at a high temperature in a small 8-inch skillet for a .thick tortilla and a 9-inch skillet for a thinner one.
  • Pour the eggs in all at once and lower the heat to medium high.
  • With a small spatula push the eggs towards the middle, lifting the edges slightly.
  • When the potatoes start to brown underneath and the eggs are no longer runny and are beginning to set on top, invert a large plate over the skillet and flip the skillet over to deposit the tortilla bottom side up on to the plate.
  • Slide the tortilla back into the skillet, still bottom side up, first adding more oil if necessary, and continue cooking to brown.
  • Turn once again, first adding more oil to the pan.
  • To serve, cut in pie shaped slices for a luncheon dish, or cut in squares to serve on cocktail picks as tapas.
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    Platanos en Tentación

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    Last time this page was edited August 25, 2015
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