Spanish potato omelette paysanne

Difficulty: ★☆☆


  • 2 Lbs. Potatoes
  • 1 Medium onion
  • 1 Zucchini
  • 1  Red pepper
  • 1  Green pepper
  • ¾ Cup green beans
  • 1 Garlic clove
  • 5 Eggs
  • 13 oz. Olive oil

Category: Main course


Wash and peel the potatoes and vegetables. Chop all the ingredients into a fine brunoise except the green beans that we chop into julienne. Heat oil in a  Magefesa frittata pan, add potatoes and vegetables and cook until that all ingredients are soft. Drain and set aside. Beat the eggs and add the fried ingredients. Season with salt and pepper. Place to heat both pans of the Magefesa frittata pan with a tablespoon of oil. Pour I the egg mixture in one of the halves and cook until set.
Drain the oil from the second pan and close. Flip the pan over and cook on the other side until the omelette  gets a golden color. This tortilla recipe goes well with any vegetables as long as they are not too harsh and their cooking time is similar to the one of the potatoes. Other vegetables may need prior cooking. We can use canned vegetables.
This omelette paysanne is usually prepared with chorizo. If adding, sauté briefly before incorporating to the egg mixture.