Spanish Omelette
Tortilla de Patata is served in just about every cafe and tapas bar in Spain. It’s quick, easy and economical to prepare and a great way of using up leftover cooked potatoes.
Delicious served with salad as a light meal or cut into bite sized pieces and served with drinks, my take on this classic has a bit more oomph than most I was served in Spain.
2 large cooked potatoes, diced
2 tablespoons olive oil
12 black olives, pitted and chopped
2 teaspoons dried basil
Sea salt
Freshly ground black pepper
4 eggs, lightly beaten.
Heat the oil in a 20cm frypan. Add the potatoes and sauté until warmed through and beginning to brown. Add the basil, olives, salt and pepper. Toss to combine.
Pour the eggs over the potatoes, swirl the pan so the egg completely covers the bottom. Cook over a medium heat until the egg is almost cooked through. Turn the tortilla, cook for a few more minutes then serve.
To successfully turn the tortilla, make sure it’s loose on the bottom of the pan, then slide it onto a dinner plate. Invert the pan over the plate then flip the plate and the pan at the same time so that the tortilla ends up, cooked side uppermost in the pan.
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9 comments on “Spanish Omelette”
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Please Pass the Recipe by Sandra Gay is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License.
Please Pass the Recipe 
Yes, the black olives would work for my palate! Love tortilla.
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😃
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This is my kind of food. Rustic yet divine. 🙂
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Thanks, simple always works well.
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Yes, I could see that the olives and basil would add more oomph to any I’ve ever had. Looks beautiful!
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Thanks 😃
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I love Omelettes. This looks like a meal in itself. I am going to love this I am sure.
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Your tortilla sounds delicious and I like your addition of olives.. Though certainly not the same, it is reminiscent of a frittata, another great dish.
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Yes I think tortilla is to the Spanish what frittata is to the Italians. Either/or, both are popular in our house!
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