Spanish Potato Omelet (Tortilla) – a delicious recipe with extra virgin olive oil, potato, salt, onion, red bell pepper, garlic. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Place half of the oil in a large ovenproof skillet, and turn the heat to medium.
2
Add potatoes and season liberally with salt and pepper.
3
Cook until soften about 20 minutes.
4
Remove with a slotted spoon.
5
Add remaining oil to pan and onion and peppers cook stirring occasionally until soft about 10 minutes.
6
Add garlic and cook another 2 minutes.
7
Preheat oven 375.
8
Return potatoes to the skillet and turn the heat to medium low cook while turning with spatula for 5 minutes.
9
Beat eggs and parsley.
10
Turn heat to low and pour eggs over potatoes.
11
Shake the pan to distribute eggs evenly and cook undisturbed for 5 minutes.
12
Transfer to oven and bake until set about 10 minutes.
13
Remove pan and cool to room temp before cutting to wedges.
509
kcal
Calories
35
g
Fat
27
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: ⅓ cup extra virgin olive oil, 1 lb potato, peeled and sliced in 1/8-inch, salt and pepper, 1 large onion, and more.
Yes, Spanish Potato Omelet (Tortilla) falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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