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Very Easy Potato Omelette

  • EspaƱol
Portions: 6 portions

Calories: 237kcal

If you are intimidated by the traditional Spanish omelette, this easy version is for you: one that is every bit as good as the better-known one but much lighter and easier to make. You are not going to miss on flavors either, so do try this Moroccan-inspired potato omelette.

Why I ā¤ļø it • Recipe • Ingredients • Video • Preparation

Potato omelette.

Potato omelette.

Why I ā¤ļø it

Who doesn't love Spanish potato omelette, or Spanish tortilla, the classic olive-oil-rich omelet made with sliced potatoes? In Spain, Tortilla de patatas can be served as part of a meal, or – cut into small portions – as a popular tapa. But did you know there are other versions worldwide?

Enter this Sephardic Jewish dish from Morocco. It's every bit as good as the Spanish one, and much lighter because it uses a fraction of the oil. You can serve it as a side dish for light dinners, or as an appetizer. It's also great for brunch, snacks, and picnic.

Potato omelette recipe

This awesome free recipe contains Amazon affiliate links, I receive a small commission from any purchase you make at no extra cost to you. Thanks!

Learn how to make this amazing, easy, light, and flavorful Moroccan-styleĀ potato omelet, and have a great sideĀ dish, or appetizerĀ dishĀ ready for your guests. This is one of my favoriteĀ omelette recipes.

Course: Dinner, Lunch
Inspiration: african, Mediterranean, moroccan
Category: grated potato omelette, how to make a potato omelette, how to make potato and egg omelette
Author: Clara GonzƔlez

Prep Time10 mins
Cook Time50 mins
Total Time1 hr

Utensils and tools

  • Large bowl
  • 10" [25 cm] non-stick flip pan or skillet with lid
  • Spatula
Potato omelette.
Potato omelette.

Ingredients

  • 1½ pound of russet potatoes, or Red Bliss [0.7 kg]
  • 3 teaspoons of salt, divided
  • 5 tablespoons of extra virgin olive oil
  • ½ pound medium white onion, [0.23 kg] (approx. 2 large onions) chopped finely
  • ¼ teaspoon freshly grated nutmeg
  • 5 large eggs
  • 1 teaspoon of freshly-cracked black pepper
  • Chopped parsley or other fresh herbs for garnish (optional)

Video

Preparation

Before starting, please make sure you have all the ingredients and utensils ready.

Step 1: Boiling the potatoes

Place the potatoes (unpeeled) in a pot and add enough water to cover them, plus an inch above. Add half of the salt to the water.

Boil the potatoes over medium heat for 10 mins (counting from when it breaks a boil). The potatoes are only partially cooked (see photo), that's perfect.

Partially boiled potato.
Partially boiled potato.

Step 2: Grating the potatoes

Grating the potatoes.
Grating the potatoes.

Remove from the heat and discard water. Let the potatoes cool to room temperature. 

Peel the cooked potatoes. Grate them with the coarser side of the grater.

Step 3: Cooking the onions

Cooking the onions.
Cooking the onions.

Heat 3 tablespoons of oil in a skillet over very low heat. Add the onions and cook, occasionally stirring until they turn translucent. Season with nutmeg, and pepper, and mix well.

Remove the onions from the heat and mix them with the shredded potatoes. Season with the remaining salt), mixing well.

Step 4: Separating eggs

Separating eggs.
Separating eggs.

In separate bowls, separate egg yolks and whites.

Whisk the whites until they are foamy.

Step 5: Folding in egg

Folding in egg whites.
Folding in egg whites.

Pour the yolks into the potatoes mixture, and stir with a fork until they are thoroughly mixed. Set it aside.

Combine the potato with the egg whites, folding them into the mixture gently until thoroughly mixed, and it still has some bubbles.

Step 6: Cooking the omelette

Cooking the omelette.
Cooking the omelette.

Heat the remaining oil in the pan over very low heat.

Pour the egg and potato mixture into the flip pan. Cover and cook over very low heat for 15 minutes, or until golden brown at the bottom. Invert the pan and cook on the other side for 10 minutes.

Step 6: Finishing and serving

Finishing and serving.
Finishing and serving.

Remove from the heat and let it rest for 3-5 minutes. Slide the omelet onto a serving plate and sprinkle with herbs if you prefer.

Top tips

  • If you don't have a flip pan, you can flip the tortilla by using a plate. It's just slightly more complicated.
  • Cut any leftovers into small cubes and store them in the fridge in an airtight container. Reheat them in the microwave for 60-90 seconds to eat them as a snack. You can also reheat them in a frying pan over medium heat.
  • If you don't mind the extra fat, adding a couple of extra tablespoons of oil will improve the flavor.

Serving suggestions

Serve hot with a green salad or some sliced tomatoes, some olives, some nice cheese, and some vegetables for a nice brunch. These roasted sweet peppers go great with it too.

Potato omelet.
Watermelon limeade cocktail

Nutritional information

Calories: 237kcal - Carbohydrates: 18g - Protein: 8g - Fat: 15g - Saturated Fat: 3g - Cholesterol: 136mg - Sodium: 453mg - Potassium: 574mg - Fiber: 3g - Sugar: 2g - Vitamin A: 200IU - Vitamin C: 15.8mg - Calcium: 63mg - Iron: 4.5mg

More casserole recipes

  • Amazing Mediterranean Vegan Polenta Casserole
  • Quick and Cheesy Roasted Cauliflower and Carrots Gratin
  • Easy Cheesy Potato and Zucchini Bake
  • Pasta Pie with Spaghetti, Tomato, and 3 Cheeses

See more: casserole recipes potato recipes lunch recipes

FAQs

Can omelette be made ahead of time?

Yes, you can make this potato omelette ahead of time and reheat it in the microwave or on a pan before serving.

What is potato omelette?

It's a combination of eggs, potato, and seasonings and fried until the potatoes are cooked and the eggs set.

What is a spanish potato omelette called?

Spanish potato omelette is called Tortilla de patatas or Tortilla espaƱola.

Inspiration

Thanks to my friend Ilana, who shared her Moroccan Jewish family recipe with me.

Print card

This is just a printer-friendly summary, some useful details are found in the recipe above.

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How to Make a Potato Omelette |+Video|

Ingredients

  • 1½ pound waxy potatoes [0.7 kg] (approx. 2 large potatoes)
  • 5 tablespoons olive oil
  • ½ pound medium white onion [0.23 kg] (approx. 2 large onions) chopped finely
  • ¼ teaspoon nutmeg (freshly-grated)
  • 5 eggs large
  • 1 teaspoon salt

Instructions

Boiling the potatoes

  • Place the potatoes (unpeeled) in a pot and add enough water to cover them, plus an inch above. Add half of the salt to the water.
    Boil the potatoes over medium heat for 10 mins (counting from when it breaks a boil). The potatoes are only partially cooked; that's fine.

Grating the potatoes

  • Remove from the heat and discard water. Let the potatoes cool to room temperature.Ā 
    Peel the cooked potatoes. Grate them with the coarser side of the grater.

Cooking the onions

  • Heat 3 tablespoons ofĀ oilĀ in a skillet over very low heat. Add theĀ onionsĀ and cook, occasionally stirring until they turn translucent. Season withĀ nutmeg, andĀ pepper, and mix well.
    Remove the onions from the heat and mix them with the shredded potatoes. Season with the remaining salt), mixing well.

Separating eggs

  • In separate bowls, separateĀ eggĀ yolks and whites. Whisk the whites until they are foamy.
    Pour the yolks into the potatoes mixture, and stir with a fork until they are thoroughly mixed. Set it aside.

Folding in egg whites

  • Combine the potato with the egg whites, folding them into the mixture gently until thoroughly mixed, and it still has some bubbles.

Cooking the omelette

  • Heat the remaining oil in the pan over very low heat.
    Pour the egg and potato mixture into the flip pan. Cover and cook over very low heat for 15 minutes, or until golden brown at the bottom. Invert the pan and cook on the other side for 10 minutes.

Finishing and serving

  • Remove from the heat and let it rest for 3-5 minutes. Slide the omelet onto a serving plate and sprinkle withĀ herbsĀ if you prefer.

Nutrition

Calories: 237kcal

Originally published on Oct 29, 2014

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  1. rhina

    November 29, 2014 at 9:51 am

    5 stars
    Me encantan sus recetas,economicas y faciles de preparar.

    Reply
  2. Sam Benady

    October 30, 2014 at 1:09 pm

    Great-aunt Sarita (Aunt Ilana's Mum) says: "Perfect!"

    Reply

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