Spanish Omelette

Difficulty: ★☆☆


  • 1/2 Cup olive oil.
  • 5 Large potatoes.
  • 1/2 Medium onion, diced.
  • 6 Large eggs.

Category: First course


In a Magefesa Tortilla pan, heat the olive oil until hot. In the meantime, peel and dice the potatoes into 1/4 inch cubes. While you are working, place the potatoes in a salted water bath so they don’t discolor. Dry them with a kitchen towel before adding them to the oil. When the oil is hot, add the dried potatoes, and season generously with salt. Stir the potatoes so they coat with the oil, lower the heat to low, cover with the other side of the Magefesa pan and cook until the potatoes are fork tender. Stir in the onions and cook until the onions become translucent. Drain the potatoes from the oil and set aside.
In a bowl, scramble the eggs, add the drained potatoes to the egg and stir to combine. Return one side of the pan to the heat, add one tablespoon of olive oil and heat until hot, then add the potato-egg mixture. Cook until the edges begging to brown, cover with the other side, flip over and cook for a few more minutes until the tortilla slides easily from the pan. Serve hot or cold.

Victoria Amory & Co. LLC
561-307 0265