Last month, I bought a “Spanish omelet” and liked it so I decided to duplicate it at home. While doing research, I discovered that the similarity of what I bought to a real Spanish omelet (or tortilla espanola) was pretty tenuous. Eggs and potato was about the end of the comparison.
What I had bought, and subsequently cooked for a Recipe Sunday, was an egg & potato burrito. A Spanish Omelet is more like a potato quiche, except no pie crust and cooked on a stovetop instead of baked. I made it this morning so I could share it with you today.
I also made some modifications from the basic recipe. Recipes I found had the potatoes fried in 2 cups of olive oil. Aside from the fact that olive oil is not a good oil to fry with, that’s a LOT of oil! Instead, I parboiled the potatoes and then sauteed them in 2 tablespoons of oil, 1/16th the amount.
- 3 medium potatoes
- 3 TBSP olive oil
- 1 medium onion
- (OPTIONAL): 1 TBSP taco seasoning
- 6 eggs
- salt & pepper to taste
- Peel and dice potatoes. Resulting pieces should be approximately ½ inch. Place in medium pot and cover with water. Bring water to boil over high heat and boil ~5 minutes until potatoes are tender. Drain.
- Dice onion.
- Heat 2 TBSP olive oil in large skillet. Add potato and onion, plus taco seasoning if desired. Saute until potatoes are lightly browned, ~10 minutes. Remove from heat and let cool.
- In large bowl, beat eggs. Add cooled potatoes & onion, along with any desired seasoning.
- In small skillet, heat remaining oil. Pour in egg mixture and cook ~5 minutes until eggs are firm, flipping once.