Tortilla Espanola (Spain)

(4 servings)

  • 6 eggs
  • 2 large baking potatoes
  • 1 small onion
  • extra virgin olive oil
Dice potatoes and finely chop onion. Fry in olive oil over medium heat until nearly done. Beat eggs well and pour over potatoes and onions in skillet. Cover and check for done-ness.

Carefully flip onto a plate and place back in skillet upside down, so both sides get browned. Alternately, you may use an oven-proof skillet and run under the broiler.

This is the famous Spanish potato omelet, more like a frittatta. In Spain it would be cut into small portions and served as an appetizer (tapa) but makes a great filling breakfast.

Mr Breakfast would like to thank NewMichele for this recipe.

Recipe number 2657. Submitted 11/6/2009.