This Country-Style Spanish Potato Omelette, is very similar to the classic Spanish ¨Tortilla de Patatas¨. Which is made with just potatoes, eggs and extra virgin olive oil. This version is made with a few more ingredients, to really give it an incredible lift of flavors.
Besides potatoes, eggs and extra virgin olive oil. I also added in onions, garlic, red bell pepper and some sweet smoked Spanish paprika. All very simple ingredients, but when combined together. BOOM! Explosion of flavors.
Like I always tell you, this is what Spanish food is all about. Basic & humble ingredients, easy to make and a powerhouse of flavors. The perfect dish for a busy weeknight or for a relaxed weekend breakfast or brunch.
TIPS & TRICKS to make this Recipe: Make sure to use a nonstick fry pan. Otherwise, the eggs will stick to the pan and the tortilla will fall apart. To flip the tortilla, use a plate that is either bigger than the pan or one that just fit´s in there. The secret? do it slowly and in one swift move. Practice makes perfect.
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Watch the Video Below on How to Make this Country-Style Spanish Potato Omelette
Country-Style Spanish Potato Omelette
- 1/3 cup extra virgin olive oil
- 2 yukon gold potatoes
- 1 red bell pepper
- 1 large onion
- 4 cloves garlic
- 1/2 tsp sweet smoked Spanish paprika
- 6 organic eggs
- sea salt
- black pepper
Cut 2 medium sized yukon gold potatoes into small pieces, I like to cut each potato in half, then each half in half to end up with 4 evenly sized quarters, cut each quarter into 3 pieces and into 1/4 inch thick slices, thinly slice 1 large onion, finely mince 4 cloves of garic, cut 1 red bell pepper into 2 inch long by a 1/4 inch thick strips, crack 6 organic eggs into a bowl, season them with sea salt & black pepper and whisk until well combined
Heat a large nonstick fry pan with a medium-high heat and add in a generous 1/3 cup extra virgin olive oil, after 2 minutes add in the pieces of bell pepper and the sliced onions, mix with the olive oil, after 3 minutes and the onions are translucent, add in the pieces of potato, continue to mix so all the pieces of potato are coated in the olive oil, mix occasionally
After about 15 minutes and the potatoes are fully cooked through, add in the minced garlic, 1/2 tsp sweet smoked paprika and season everything with sea salt & black pepper, mix together until well combined, remove the pan from the heat and transfer the mixture into the bowl with the eggs, mix together until well combined
Using the same pan, heat it with a low to low-medium heat and add the potato and egg mixture into the pan, spread around so it´s all in an even layer, after about 2 minutes run a spatula through the outer edges of the omelette to ensure that it´s not sticking to the pan, after about 5 minutes grab a plate that is either bigger or a tad smaller than the pan, place it over the omelette, place one hand over the plate while you flip the pan with the other hand, slide the uncooked part of the omelette back into the pan, using the back of a spatula compact the tortilla from the outer edge towards the center, this gives it that classic rounded edge, after another 5 minutes remove the pan from the heat and slide the tortilla into a serving dish, enjoy!
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