I first had a traditional Spanish omelet many years ago when my parents hosted an exchange student from Spain in our home. She made a “Tortilla Espanola” (Spanish omelet) for us during her visit, and every once in a while I’ll make it for my own family. It’s delicious, plus the ingredients are super-frugal (potatoes are the main ingredient). It easily fits in to a $50 weekly meal plan.
A few notes from my experience: The first Spanish omelet I had used diced potatoes, but I think they cook faster if you slice them very thinly. Also, I like my onions sliced; but if your kids are suspicious of long, stringy onions you can dice those as well. The one pictured above didn’t slide of out the pan as beautifully as many you’ll see pictured, but not to worry –it still tastes just as good!
Spanish Omelet “Tortilla Espanola”
- 1/2 C. olive oil
- 3 large russet potatoes, thinly sliced
- 1 onion, thinly sliced
- 5 eggs, beaten
- Salt & pepper to taste
- Optional: add red or green peppers
Thinly slice the potatoes and onion. Sprinkle with salt and pepper to taste. In a skillet, heat the olive oil on medium-high heat, being careful not to get it too hot (olive oil has a lower smoke point). Add potatoes, and fry until soft. Next, add onions and cook until translucent.
Spread the potato and onion mixture out evenly in the bottom of the skillet. Add beaten eggs and cook until eggs are done and are no longer runny. Loosen the bottom of the omelet with a spatula. Place a plate over the pan, invert, and (hopefully!) the omelet will come right out.