Spanish Omelet/Tortilla De Patatas


  • 4 large Idaho potatoes (peel and slice
  • 1 large onion (diced)
  • 6 large eggs
  • 1/2 cup olive oil
  • Salt to taste


  1. Heat the oil in a skillet; add sliced potatoes and diced onions. Cook slowly, medium flame. Turn occasionally until potatoes are tender.
  2. Beat eggs in a large bowl with a fork. Salt to taste. Drain potatoes. Add potatoes to beaten eggs. Heat 2 tablespoons of the oil in large skillet. Add potato-egg mixture, spreading quickly. Lower the heat to medium-high. When potatoes start to brown, put a plate on top skillet and flit to cook other side. Adding another tablespoon of oil. Brown on the other side. Cook for about 2 more minutes.
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Formerly Café Iberico
Chicago, IL

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