Well, what can I say, frittata recipe? My little sister was right... as usual. As soon as we got home from the airport, my mom had a whole lot of delicious dishes ready for us. And this one... definitely one of my favorites. THE very best take on eggs and potatoes. The best. Ok, I might be a little bias. Or a lot...
Potato omelet (or “tortilla de patatas”) also know as Frittata is is one of the most popular recipe dishes in Spain. And so versatile! We eat it for breakfast, in a sandwich for lunch, as “tapas” for dinner…. You name it. Every time I make it, it takes me right back home.
So if you feel like taking a little trip without leaving your kitchen, go ahead, get cooking! I guarantee it will be worth every second.
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Frittata Recipe - Potato Omelette
- Total Time: 35 mins
- Yield: 4 1x
Potato omelet (or “tortilla de patatas”) also know as Frittata is is one of the most popular recipe dishes in Spain. And so versatile! We eat it for breakfast, in a sandwich for lunch, as “tapas” for dinner…. You name it.
- 5 large potatoes
- 1 large Spanish onion
- 8 eggs
- ½ cup of olive oil, divided
- Salt to taste
- In a large skillet, heat 4 tbsp of olive oil.
- Peel and cut the potatoes in medium size, not too thick pieces. Slice the Spanish onion.
- Cook the potatoes and onions at medium heat, until soft and tender. Add salt to taste.
- Remove potatoes from heat. Let them cool slightly.
- In the mean time, beat 8 eggs in a large bowl. Add the potatoes and mix well.
- Return skillet to the heat and add remaining olive oil.
- Pour the egg / potato mixture and cook on one side, at medium-low heat, until the bottom starts to brown.
- Place a large plate or a lid on the skillet. Remove from heat and flip the skillet quickly, to turn the omelet around. Slowly slide the uncooked side onto the skillet and return to heat. (Note: Be very careful not to burn yourself while doing this. We recommend using oven mitts or a towel. However, if you do not feel comfortable flipping the omelet this way, place the skillet in the over and bake at 350F until set. Make sure you use an oven proof skillet!)
- Prick to top of the omelet with a fork, to allow it to cook a little bit faster. Cook until eggs are no longer runny.
- Cook Time: 35 mins
- Category: Tapas, Main Dish, Side Dish
- Serving Size: 1 - Piece ⅛ of total
- Calories: 317
- Sugar: 3.6 g
- Sodium: 399.5 mg
- Fat: 13.9 g
- Saturated Fat: 2.9 g
- Trans Fat: 0 g
- Carbohydrates: 38.3 g
- Fiber: 5.9 g
- Protein: 10.4 g
- Cholesterol: 186 mg
Did you like this recipe?
This sounds soo yummy!! What better......potatoes and onions.....delicious!
It is realllyyy good and tasty, my kids loved it!
Can you add feta cheese w/o ruining the frittata?
Vicky & Ruth says
Yes, you should be able to add feta without a problem. Our only suggestion would be make sure it's "dry" enough, so it doesn't make it too runny (you can use a paper towel or something like that to remove excess moisture). Hope this helps. Let us know how it turns out!
Simone Westerduin says
Sorry it is listed as vegan but it is not. Just a correction.
Vicky & Ruth says
You are absolutely right. Thank you for catching the error, we have corrected it.
Thank you again,
Ruth & Vicky
Can you make this and reheat in Shabbat?
Vicky & Ruth says
Yes absolutely, it is also good at room temperature.
I was recently in Spain and I loved their tortilla the patatas, this recipe reminds me of those outdoor dinners I enjoyed while I was in Madrid