I really loved the way the potatoes cooked in the oven with this recipe vs standing over the stove and stirring a way full pan of olive oil and spuds. But the omelet just didn't turn out great. It was weepy and had very little flavor. I have used a Martha recipe many times with good results and may combine the two for the best of both.
Tortilla Española (Spanish Potato Omelet)
Tortilla Española (its relation to Mexican tortillas comes solely from it round shape) is among the most popular dishes in Spain. Although its ingredients couldn't be more basic--potatoes, eggs, onions, and oil--they're combined and cooked in a way that makes this dish irresistible and versatile. The potatoes are normally fried, but we've roasted them with excellent results. Unlike American omelets, this one's best made several hours ahead then served at room temperature.
More From Cooking Light
- Calories: 315
- Calories from fat: 23%
- Fat: 8g
- Saturated fat: 1.7g
- Monounsaturated fat: 4.6g
- Polyunsaturated fat: 1g
- Protein: 9g
- Carbohydrate: 52.6g
- Fiber: 4g
- Cholesterol: 142mg
- Iron: 1.4mg
- Sodium: 345mg
- Calcium: 36mg
- 6 cups thinly sliced peeled baking potato (about 3 pounds)
- 2 cups thinly sliced sweet onion
- Cooking spray
- 2 tablespoons olive oil, divided
- 3/4 teaspoon kosher salt, divided
- 4 large eggs
- Oregano sprigs (optional)
- Preheat oven to 350°.
- Place the potato and onion in a roasting pan coated with cooking spray. Drizzle with 1 tablespoon plus 2 teaspoons oil, and sprinkle with 1/2 teaspoon salt. Toss well. Bake at 350° for 1 hour or until potatoes are tender, stirring occasionally with a metal spatula to prevent sticking.
- Combine eggs and 1/4 teaspoon salt in a large bowl. Stir in potato mixture; let stand 10 minutes. Heat 1 teaspoon oil in an 8-inch nonstick skillet over medium heat. Pour potato mixture into pan (pan will be very full). Cook 7 minutes or until almost set, gently shaking pan frequently.
- Place a plate upside down on top of omelet; invert onto plate. Carefully slide omelet cooked side up into pan; cook 3 minutes or until set, gently shaking pan occasionally. Carefully loosen omelet with a spatula; gently slide omelet onto a plate. Cool. Cut into wedges. Garnish with oregano, if desired.
Only you will be able to view, print, and edit this note.Add Note