Potato Omelet Recipe (Tortilla de Patatas) Is the Perfect Spanish Appetizer (4 Ingredients, 30 Minutes) Spanish Recipes High Protein Recipes Breakfast Brunch Lunch Appetizers Vegetarian Gluten-free

Tortilla de Patatas, or Spanish frittata, is one of the traditional tapas from Spain. This simple potato omelet recipe is perfect for breakfast, lunch and dinner. You can also make variations by adding in whatever vegetables you feel like. Traditionally, the tortilla is turned in the pan on the stove, but with the amount of oil in this recipe, I prefer finishing it in the oven, which is safer for a home cook.

To make this hearty vegetarian Spanish potato omelet you will need olive oil, Yukon gold potatoes, yellow onion, eggs, salt, black pepper and fresh parsley for garnishing (optional). After preparing the omelet on the stovetop, it's finished in the oven.

You can eat this gluten-free, high-protein potato omelet hot or cold. Serve it for breakfast or brunch, as an appetizer, lunch or light dinner with a salad.

Cuisine: Spanish
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6

Ingredients

• 1/4 cup plus 2 tablespoons extra virgin olive oil (divided)
• 5 large Yukon gold potatoes, peeled and sliced into coins
• 1 large yellow onion, peeled and sliced thin
• 6 eggs, beaten

Here's how to make it: 

1. In a large 12-inch nonstick oven-safe skillet, heat 1/4 cup of olive oil. Add the potatoes, onions and salt. Cook, covered, over medium heat, until soft and tender. Season with salt and pepper. Remove from heat and allow to cool slightly. (You could use any potato for this recipe, but Yukon gold have a nice, buttery taste.)
2. While the potatoes are cooling, beat the eggs in a medium bowl. Season with salt and pepper. Add the potatoes to the egg mixture and carefully toss.
3. Heat the remaining 2 tablespoons of olive oil in the same skillet. Pour the egg and potato mixture into the hot pan and cook over medium heat until the bottom starts to brown, about 5 minutes or longer if necessary. Slide into a preheated 350-degree F oven and continue cooking until eggs are no longer runny, about another 5 to 7 minutes (or longer if necessary).
4. Remove from the oven. Garnish with chopped parsley, if desired. Serve straight from the pan or cut into wedges. Store leftovers in an airtight container in the refrigerator for up to three days.

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