| Level: | Intermediate |
| Total: | 45 min |
| Prep: | 10 min |
| Cook: | 35 min |
| Yield: | 8 servings |
Ingredients
- Extra-virgin olive oil
- 5 Idaho potatoes, peeled, thinly sliced on a mandolin, and cut in half moons
- 1 yellow onion, finely diced
- 7 eggs (use 9 eggs if the potatoes are large)
- Kosher salt
Instructions
- Heat some oil, enough to cover the potatoes, in a large saute pan over medium-low heat. Add the potatoes and cook, covered, until the potatoes are soft but not crispy, about 10 minutes.
- While the potatoes are cooking, heat 1/4 cup olive oil in a second saute pan over medium heat. Add the onions and cook until soft and translucent, without any color, 5 to 7 minutes.
- Once the potatoes and onions are soft, strain into a large bowl and drain off as much oil as possible. Set the oil aside for use in another dish.
- In another large bowl, crack the eggs and whisk well. Stir in the potato and onion mixture and season with salt.
- Heat 2 tablespoons olive oil in a nonstick fry pan over medium heat. When the oil is hot, add the potato and egg mixture, reduce the heat to medium-low, and cook until the eggs are set and the bottom is golden (use a spatula to peak underneath), 7 to 10 minutes.
- Place a plate over the top of the fry pan large enough to cover the surface and carefully flip over the tortilla. Return the pan to the heat, add a little more oil if necessary, slide the tortilla back into the pan with the golden side facing up, and cook until the opposite side becomes golden, about 5 minutes. Flip back onto the plate, slice, and serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 185 |
| Total Fat | 6 g |
| Saturated Fat | 2 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 8 g |
| Cholesterol | 140 mg |
| Sodium | 439 mg |
Reviews
It’s very close to the real recipe
One needs to use a clean plate on which to serve the omelet. The directions imply that one is to use the same plate for serving and flipping. There will be raw egg left on plate after flipping the omelet.
My daughter’s Spanish Mother In Law makes this dish…it’s pretty amazing, don’t get stuck on the word “omelette” though, it’s heartier, more dense, maybe more like a frittata, and yes, served for tapas everywhere. Only difference with hers is that she cooks the potatoes and onions together, and cooks the potatoes down to almost mashed…very few pieces or slices to be found in the texture of the dish.
Excellent