Spanish Potato Omelette


  • 2 t oil
  • 1 potato thinly sliced
  • 1/2 onion thinly sliced
  • 3 eggs
  • salt and pepper


  1. Heat 1.5 t oil in heavy fry pan until very hot.
  2. Add potatoes covering bottom of pan.
  3. Add onions on top of potatoes. Repeat layers until all used.
  4. Cook turning frequently until cooked through. Put in large bowl.
  5. Whisk eggs with salt and mix in with potatoes and onions.
  6. Heat remaining oil in pan and add egg mixture when very hot.
  7. When cooked through 3/4 of egg, put under broiler to cook through.
  8. Serve cut in wedges.


Modified Tapas

© Lisa Miner 2017