- Yield 4 servings
- Prep 15 mins
- Cook 20 mins
Spain's version of an omelet, with extra heft from sauteed potatoes.
Not to be confused with Mexican tortillas, this Spanish dish is actually an omelet made with eggs, onions and potatoes. Serve with prepared salsa.
- 2 tablespoons olive oil
- 1 small baking potato, peeled and thinly sliced
- 1/2 small yellow onion, thinly sliced
- 4 eggs
- 1/2 teaspoon kosher salt
- Coarsely ground black pepper
- Heat 1 tablespoon oil in a medium nonstick skillet over medium heat. Add potato; cook, 5 minutes or until soft.
- Stir in onions; cook 5 minutes. Remove from heat. Transfer to a bowl.
- In a separate bowl, beat eggs with salt and pepper. Add potato mixture; mix well.
- Add remaining oil to skillet and heat over medium heat. Pour in egg mixture. Cook until omelet begins to set, 7 to 8 minutes. Carefully flip to cook other side. (To flip omelet, slide onto a plate. Place skillet over plate and invert.) Cook 2 to 3 minutes. Cut into wedges and serve hot, room temperature or cold with your favorite salsa.
Recipe by Monica Bhide