Potato Omelet Spanish Recipe

Potato Omelet Spanish Recipe

Ingredients

• 3 cups plus 2 tablespoons Spanish extra-virgin olive oil
• ½ pound russet potatoes, peeled, quartered, and thinly sliced
• 6 large eggs
• 1 teaspoon sea salt

Method

1. Heat 3 cups of the olive oil in a medium pot over medium-low heat until it measures 250°F on a candy thermometer
2. Fry the potatoes until golden brown, about 20 minutes
3. With a slotted spoon, transfer the potatoes to paper towels to drain
4. Using an electric mixer, beat the eggs in a large bowl with the salt
5. You want them to incorporate a lot of air so they fluff up
6. Add the cooked potatoes to the beaten eggs and let sit for 1 minute
7. Heat the remaining 2 tablespoons olive oil in a 12-inch saute pan over high heat
8. Once the oil begins to smoke slightly, remove the pan from the heat and pour in the egg-potato mixture
9. Return the saute pan to the stovetop and reduce the heat to low
10. The tortilla will puff up like a souffle
11. Once it begins to set and the edges turn golden brown, flip the tortilla
12. Place a plate over the pan and invert the pan and plate together so the tortilla ends up on the plate, un-cooked side down
13. Slide the tortilla back into the pan, uncooked side down
14. Make a small hole in the center of the tortilla to allow the egg in the center to cook
15. Once the tortilla sets, flip the tortilla back over and allow the center hole to close
16. Transfer the tortilla to a platter, cut into wedges, and serve

Full List of Spanish Recipes
Full List of Potato Recipes