Portions: 6 portions
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 ❤️ 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
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- 1½ pound of russet potatoes, [0.7 kg] (approx. 2 large potatoes)
- 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)
Before starting, please make sure you have all the ingredients and utensils ready.
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.
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.
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 with the shredded potatoes. Season with the remaining salt), mixing well.
In separate bowls, separate egg yolks and whites. Whisk the whites until they are foamy.
Pour the yolks on the potatoes mixture, and stir with a fork until they are thoroughly mixed. Set it aside.
Combine the potato with the egg whites, revolving gently until thoroughly mixed, and it still has some bubbles.
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.
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.
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 fry pan over medium heat.
If you don't mind the extra fat, adding a couple of extra tablespoon of oil will improve the flavor.
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
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 española.
Thanks to my friend Ilana, who shared her Moroccan Jewish family recipe with me.
This is just a printer-friendly summary, some useful details are found in the recipe above.
How to Make a Potato Omelette
- 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
- Boil unpeeled potatoes over medium heat for 10 mins (counting from when it breaks a boil).
- Remove from the heat. Cool to room temperature. Peel, if you cut the potatoes you should notice they're only partially cooked (see photo). Grate with the coarser side of the grater.
- Heat 3 tablespoons of oil in a skillet over very low heat. Add onions and cook stirring occasionally until they turn translucent. Season with nutmeg and mix well.
- Remove onions from the heat and mix with the shredded potatoes. Season with ¾ teaspoon of salt (reserve remaining salt), mixing well.
- Separate egg yolks and whites. Season whites with remaining ¼ teaspoon of salt and whisk.
- Pour yolks on potatoes, stir with a fork until they are thoroughly mixed. Reserve.
- Heat remaining 2 tablespoons of oil in a 10" [25 cm] nonstick flip pan (affiliate link) over very low heat.
- In a deep bowl, combine the potato mix with the egg whites, whisking until thoroughly mixed and it has some bubbles.
- Pour the mixture in the flip pan. Cover and cook over very low heat for 15 minutes, or until golden brown at the bottom. Flip and cook on the other side for 10 minutes.
- Serve hot with a salad for a complete meal.
Originally published on Oct 29, 2014