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Spanish Omelet/Tortilla De Patatas


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Spanish Omelet/Tortilla De Patatas


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Spanish Omelet/Tortilla De Patatas


  • Prep Time : 5 min
  • Cook Time : 20 min
  • Ready Time : 25 min



  • 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.
2 Turn occasionally until potatoes are tender.
3 Beat eggs in a large bowl with a fork. Salt to taste. Drain potatoes.
4 Add potatoes to beaten eggs. Heat 2 Tbsps of the oil in large skillet. Add potato-egg mixture, spreading quickly.
5 Lower the heat to medium-high. When potatoes start to brown, put a plate on top skillet and flit to cook other side.
6  Adding another Tbsp of oil. Brown on the other side. Cook for about 2 more minutes.


Idaho Potato Commission

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2 Responses to Spanish Omelet/Tortilla De Patatas

  1. a great option for break the fast — quick and very child-friendly recipe!

  2. enjoyed this recipe,a favorite when I was in spain

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