Spanish Tortilla/Omelet

The most popular dish in Spain to bring to a picnic or enjoy as a ‘tapa’ in cafes and restaurants. Delicious warm or at room temperature.

Serving size

⅛ tortilla

Makes

8 servings

Prep time: 15min
Cook time: 40min
Total: 55min

Ingredients

5 small (625 grams) potatoes, golden

1 cup olive oil (½ cup will be leftover and it can be reused)

1 large (150 grams) onion, halved and sliced

1 small (71 grams) red bell pepper, diced

¼ teaspoon black pepper, ground

8 medium eggs

¼ teaspoon salt

 

Special Equipment:

Non-stick, ovenproof medium skillet

Nutrition Info

Makes: 8 servings  Serving size: ⅛ tortilla

Calories

265

Fat

18 g

Saturated Fat

3 g

Trans Fat

0 g

Cholesterol

164 mg

Carbohydrate

18 g

Sugar

2 g

Fiber

2 g

Protein

7 g

Sodium

133 mg

Calcium

34 mg

Phosphorus

114 mg

Potassium

355 mg

Instructions

  1. Heat the oven to 400°F.
  2. Cut the potatoes in half lengthwise. Place the flat surface of each half on the cutting board and slice them thinly.
  3. Cover potatoes with water in a medium saucepan. Boil the potato slices until partially soft, about 5 minutes.
  4. Drain potatoes and pat dry thoroughly before frying.
  5. Heat the olive oil in a medium nonstick ovenproof skillet over medium heat.
  6. Add onions and bell pepper and sauté for five minutes. Add the potato slices and continue sautéing until potatoes are slightly brown, about 7-8 minutes.
  7. Sprinkle black pepper over vegetables and stir to mix. Drain away excess cooking oil from the skillet and pour it into a jar. Let the vegetables cool slightly.
  8. Whisk the eggs and salt in a large mixing bowl.
  9. Transfer drained cooked vegetables to the beaten eggs.
  10. Add 1 tablespoon of the reserved oil back into the skillet and heat it over medium heat.
  11. Tilt the skillet to coat the entire bottom of the skillet (prevents eggs from sticking).
  12. Turn the veggie-egg mixture into the prepared skillet. Mix with a spatula while allowing the egg to slightly coagulate, 3-5 minutes.
  13. Reduce heat and continue cooking the omelet for about 10 minutes. During this time, use the spatula to ensure the sides of the omelet do not stick to the skillet. Also, shake the skillet gently with the handle every minute or so, to ensure the omelet is loose and the bottom is not sticking.
  14. Transfer the skillet to the oven when the top is still a bit undercooked, but you can feel the bottom is firm. Bake for 7-8 minutes until the top is cooked.
  15. Remove from the oven and transfer to a flat plate.
  16. Cover the top with another flat plate and flip it over, revealing a golden-brown top.
  17. Serve immediately with a salad or reserve for eating later.
Recipe Contributed by FamilyCook Productions

Large amounts of potassium can be found in the potato skin, so peel them. Boiling potatoes will remove even more potassium . You can reuse the leftover oil again another time; store in an airtight jar.