Spanish Potato Omelet from Castile (Tortilla de Patata a la Espanol)
Cuisine: Spanish
Author: Barbara Norman
  • 1 medium potato
  • 1 small onion
  • 1 slices cured ham (1 ounce)
  • 2 eggs
  • 1/4 Cup olive oil
  • salt, to taste
  1. Cut potato in thin slices. Chop onion fine. Cut ham into small pieces.
  2. Heat olive oil to verge of smoking and fry ham. When it is slightly browned, add onions. When onions are soft and golden, add potatoes.
  3. After potatoes are cooked, allow mixture to cool a few minutes before adding to two eggs beaten with a pinch of salt. Stir mixture while reheating frying pan with additional oil (if needed to cover the bottom of the pan).
  4. When the oil is on the verge of smoking, pour in mixture and keep shaking the pan and sliding a spatula or knife around the edges of the omelet to keep it free and to form a high, rounded edge.
  5. When the omelet is almost firm, hold a plate upside down against the frying pan; invert both, dropping the omelet onto the plate as you do so, then slip the omelet back into the pan browned side up. This is easiest to do if the plate you use fits neatly inside the frying pan. Shake the pan while the second side browns. Serve at once.
Recipe Source: THE SPANISH COOKBOOK by Barbara Norman
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