Spanish Potato Omelet (Tortilla Española)
In, 2002, I went with a group of co-workers to Cafe Iberico (Spanish Tapas) in downtown Chicago. Tortilla Española (Spanish Potato Omelet) was one of the dishes that we had. It was so good that I started to make it at home. This classic Spanish dish is made with potatoes, onions, eggs, and your choice of additional ingredients! I typically added bacon.
I have made it easier to make over the years. I now purchase the diced potatoes below. Saves a lot of time and mess of peeling, dicing and par-cooking the potatoes. The potatoes below are already par-cooked, so it is also quicker to make. Truthfully, I also buy pre-diced or sliced onions and fully cooked bacon. Why not make it easy for yourself!
In a large skillet, add the butter and olive oil. Add the diced potatoes and spread out to 1 layer. Season with a little kosher salt and coarse ground black pepper. Sauté until the potatoes are soft, about 8-10 minutes, stirring occasionally to brown on all sides. Add the diced or sliced onions about halfway through cooking the potatoes and continue cooking until the potatoes are soft and the onions are translucent. Add the cooked diced bacon and continue to sauté the until bacon is fully cooked.
In a separate bowl, beat the eggs. Add the parsley and continue to beat the eggs until well incorporated.
Pour over the potatoes, onions and bacon. Cook on the stove top for approximately 4 minutes.
Then move the pan to a 350 degree Fahrenheit oven for an additional 5-6 minutes. Remove from the oven and turn onto a plate. That is the hardest part. It helps if you have someone to help you to do this since the pan is hot. If you can’t tell from the photo, the right side fell apart on me as it originally missed the plate. It still tasted great! This finished dish is perfect for breakfast, brunch or breakfast for dinner.
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Spanish Potato Omelet
Tortilla Española (Spanish Potato Omelet) is a classic Spanish dish that is made with potatoes, onions, eggs, and your choice of additional ingredients! I typically added bacon.
Ingredients
- 1 tablespoon olive oil
- 4 tablespoons butter
- 20 ounces diced potatoes
- 1 large onion, diced or sliced
- 4 strips of bacon, diced
- 2 tablespoons parsley
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
- 6 large eggs, beaten
Directions
- Step 1 In a large skillet, add the butter and olive oil. Add the diced potatoes and spread out to 1 layer. Season with a little kosher salt and coarse ground black pepper. Sauté the potatoes until soft, about 8-10 minutes, stirring occasionally to brown on all sides.
- Step 2 Add the diced or sliced onions about halfway through cooking the potatoes and continue cooking until the potatoes are soft and the onions are translucent.
- Step 3 Add the cooked diced bacon and continue to sauté until the bacon is fully cooked.
- Step 4 In a separate bowl, beat the eggs. Add the parsley and continue to beat the eggs until well incorporated.
- Step 5 Pour over the potatoes, onions and bacon. Cook on the stove top for approximately 4 minutes.
- Step 6 Then move the pan to a 350 degree Fahrenheit oven for an additional 4-6 minutes. Remove from the oven and turn onto a plate.
