Spanish Omelet
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Prep Time:
Cooking Time: Omelet: 1 |
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Spanish Omelet Recipe. It just not for breakfast anymore. When travelling in Spain you will find the Tortilla Española available throughout the day especially at Tapa Bars. It's a very light and fluffy omelet filled with potatoes and onions. 1 Tortilla feeds 4 to 6 people.
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Be The First To Review This RecipeIngredients
| Filling | ||
| olive oil | 2 Tbsps | |
| red potato | 4 | peeled and sliced thin |
| onion | 2 | chopped |
| salt | 1/4 tsp | |
| Eggs | ||
| egg | 8 | beaten |
| milk | 1/4 cup | |
| salt | 1/4 tsp | |
| black pepper | 1/4 tsp | |
| olive oil | 2 Tbsps | |
| Italian parsley | 2 Tbsps | chopped |
Directions
- In a non-stick skillet heat the olive oil over medium heat. Preheat your oven to 325 degrees.
- Add the onions, potatoes, and salt. Cover and lower the heat. Cook for 5 minutes.
- Stir the mixture and raise the heat to medium, cover, and cook for another 5 minutes.
- In a large bowl combine the beaten eggs, milk, salt, and pepper. Mix well. Add the onion mixture to the eggs and mix well.
- Clean out the non-stick skillet and heat the remaining olive oil over medium heat.
- Add the egg mixture to the skillet and stir it around until the mixture starts to set up.
- Place in the pre-heated oven and cook for 10 to 15 minutes until the eggs are cooked in the center.
- Remove the skillet from the oven. Place a plate over the skillet and using both hands gently flip the skillet upside down to the release the Tortilla onto the plate. Sprinkle with chopped parsley and serve.
