Potato omelette. There's nothing too fancy about this rustic Spanish style omelet, just lots of hearty goodness from crispy fried potatoes and onions. Chopped tomatoes and green onions lend even more flavor and color. Fry the bacon in a small frying pan until crisp, and remove to a paper towel to drain.

The potato omelet is a humble dish of Italian tradition, easy to prepare and can be considered a main course complemented by a mixed salad. The main ingredients include potatoes, eggs and cheese, to which you can also add tomatoes, herbs and onions to enrich the flavor. Potato Omelet: a step by step guide Combine in a large bowl the potatoes and onions, add salt and pepper to taste and add the beaten eggs. You can cook Potato omelette using 9 ingredients and 7 steps. Here is how you cook it.

Ingredients of Potato omelette

It's of vegetable oil.
It's 1 of medium-sized potatoes, diced.
Prepare 1 of small onion, chopped.
You need 2 of eggs.
It's of salt and pepper.
Prepare 1 tsp of chopped green pepper.
It's 1 tsp of chopped yellow pepper.
It's 1 tsp of chopped red pepper.
Prepare 1 tsp of chopped dahnia.

Bring a skillet over high heat with oil and when hot pour the preparation of potatoes. When you have cooked the base, lower the fire Turn the omelette and complete the cooking. You can serve hot or cold. When hot, add potato and cook until golden-brown and crusty on all sides.

Potato omelette step by step

Heat the oil in a nonstick pan. Fry potatoes until crispy, golden and tender. Add the onion and fry until transparent. Drain oil..
Return potatoes and onions to the pan, do not let one sit on another. Reduce heat down to low. Add in the vegetables and give a good stir..
Beat eggs with salt and pepper to taste..
Pour egg mixture into the pan, moving the potatoes and the vegetables around the eggs using a spatula. keep shaking the pan so tha the egg drains to the bottom. Cover for at least 30 seconds..
Place a big, round plate on top of the pan, and flip it over then, slide it back into the pan carefully..
Keep cooking, gently shaking the pan occasionally, until completely cooked through..
Serve with a salad, or use as an entree or appetiser. Great for snacks. Traditionally served as tapas in little squares..

Beat up eggs in a small bowl with very little salt (the cheese has plenty) and freshly ground pepper. Lower heat of stove, add eggs to pan and give them a good stir, a couple of times, bringing up cooked eggs from bottom, but redistributing uncooked eggs and potatoes. This potato omelette is one of Spain´s most famous dishes, enjoyed from coast to coast and made in almost every Spanish kitchen. You can enjoy it for breakfast, lunch or dinner and you can eat it warm or cold. Spanish Potato Omelette (Spanish Tortilla) is perfect served hot or cold, and so easy to make!