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.
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 ā cut into small portions ā 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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Utensils and tools
- Large bowl
- 10" [25 cm] non-stick flip pan or skillet with lid
- Spatula
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.
Step 2: 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
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
In separate bowls, separate egg yolks and whites.
Whisk the whites until they are foamy.
Step 5: Folding in egg
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
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
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.
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
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.
How to Make a Potato Omelette |+Video|
Ingredients
- 1½ pound russet potatoes or Red Bliss [0.7 kg] (approx. 2 large potatoes)
- 3 teaspoon 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 nutmeg (freshly-grated)
- 5 eggs large
- 1 teaspoon of freshly-cracked black pepperpepper
- Chopped parsleyflat parsleyĀ or other fresh herbs for garnish (optional)
Instructions
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; that's fine.
Step 2: 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.
Step 3: 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.
Step 4: Separating eggs
- In separate bowls, separateĀ eggĀ yolks and whites. Whisk the whites until they are foamy.
Step 5: 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
- 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 7: 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
Originally published on Oct 29, 2014
rhina
Me encantan sus recetas,economicas y faciles de preparar.
Sam Benady
Great-aunt Sarita (Aunt Ilana's Mum) says: "Perfect!"