Very Easy Potato Omelette

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 • Recipe • Ingredients • Video • Preparation

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.

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.

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

More casserole recipes

See more: casserole recipes potato recipes lunch recipes

FAQs

Inspiration

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

Print card

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