Tortilla de Papa

tortilla de papa

Tortilla de Papa (española) (Thick potato Omelet)

serves 2


4 eggs (beaten)

1/4 medium size bell green pepper

1/4 spanish onion

1 russet potato

1 tablespoon chopped garlic

2 tablespoons of olive oil

salt & pepper to taste

  1. In a hot 10 inch skillet, add oil and potatoes.  Cook until golden brown then remove from pan onto a plate with a paper towel to absorb excess oil.
  2. In the same skillet, add oil, onion, bell pepper and garlic and sauté until onions are translucent. Now add potatoes again.  Heat for a minute or so and add eggs.  After about 2 minutes flip tortilla over and cook on the other side for about two minutes.  Add salt and pepper to taste cut in to four pieces and serve.

Tips:  I use a plate to flip the tortilla by placing the plate over the skillet and turning it over.  This way I don’t break it when flipping it over with a spatula.  I also like to eat the tortilla between two pieces of bread as a sandwich.

Note:  Can also be make with chorizo instead of or in addition to the potatoes.