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Spanish Potato Omelet (Tortilla Espanola)


In Spain, tortilla refers to a savory round based on potatoes or eggs, not the Mexican flatbread of flour or corn.


  • 3/4 cup olive oil
  • 4 medium potatoes, pared and cut into 1/8-inch slices
  • 1 medium onion, cut into 1/8-inch slices
  • 4 eggs
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  1. Heat oil in 10-inch nonstick skillet until hot. Layer potato and onion slices alternately in skillet. Cook over medium-low heat, turning frequently, until potatoes are tender but not brown, about 12 minutes. Remove potatoes and onion with slotted spoon; drain, reserving 3 tablespoons oil in skillet.
  2. Beat eggs, 1/4 teaspoon of the salt and the pepper in large bowl; gently stir in potatoes and onion. Sprinkle remaining salt over potatoes.
  3. Heat oil in skillet until hot; pour egg and potato mixture into skillet. Cook uncovered over medium-low heat until potatoes begin to brown on bottom and edge of omelet is firm (center will be wet), about 7 minutes.
  4. Shake pan occasionally to prevent omelet from sticking. Place large plate over skillet; invert omelet on plate. Slide omelet back into skillet. Continue to cook over medium-low heat until eggs are set and potatoes are golden brown, about 2 minutes longer.
  5. Turn onto serving plate; cut into wedges to serve.

Yield: 4 servings


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