Potato Omelet Torta De Papas
Discover the comforting simplicity of a Potato Omelet, or Torta de Papas, a classic Spanish-influenced dish that's perfect for breakfast, brunch, or even a light dinner. This recipe combines tender, thinly sliced potatoes and sweet yellow onions, gently cooked in olive oil until melt-in-your-mouth soft, then folded with six perfectly beaten eggs for a fluffy, cohesive texture. Cooked to golden perfection, this hearty omelet is flipped with care to achieve a slight crust on both sides, locking in the savory flavors. Ready in just under an hour, this dish is a versatile crowd-pleaser that can be served warm or at room temperature. Sprinkle with fresh parsley for a vibrant garnish, and pair with a crisp salad or crusty bread for a meal that's as wholesome as it is satisfying. Perfect for tapas, meal prep, or a creative twist on traditional breakfast fare, this timeless recipe is a must-try!
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Ingredients
- 4 medium (about 1.5 lbs) Potatoes
- 6 large Eggs
- 1 medium Yellow onion
- 1 cup Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Fresh parsley (optional, for garnish)
Directions
Step 1
Peel the potatoes and slice them thinly into even rounds, about 1/8 inch thick. Dice the onion finely.
Step 2
In a large non-stick skillet or frying pan, heat the olive oil over medium heat.
Step 3
Add the potatoes and onions to the skillet and cook gently, stirring occasionally, for 15-20 minutes until the potatoes are tender but not browned. Adjust heat as necessary to avoid burning.
Step 4
Using a slotted spoon, transfer the cooked potatoes and onions to a large bowl and let them cool slightly. Reserve about 2 tablespoons of the cooking oil and discard the rest.
Step 5
In a separate bowl, beat the eggs vigorously with the salt and black pepper until well combined.
Step 6
Pour the beaten eggs over the cooled potatoes and onions. Gently fold the mixture to combine, being careful not to break the potatoes.
Step 7
Heat the reserved 2 tablespoons of oil in the same skillet over medium heat. Once hot, pour the potato-egg mixture into the skillet, spreading it evenly.
Step 8
Cook the omelet over medium-low heat for 8-10 minutes until the edges are set and the bottom is golden brown. Shake the pan gently to ensure the omelet isn't sticking.
Step 9
Place a large plate or flat lid over the skillet. Carefully invert the skillet to transfer the omelet onto the plate.
Step 10
Slide the omelet back into the skillet, uncooked side down, and cook for another 5-7 minutes until the omelet is fully set and golden on both sides.
Step 11
Transfer the finished torta de papas onto a clean serving plate. Let it cool slightly before slicing into wedges.
Step 12
Garnish with chopped fresh parsley if desired, and serve warm or at room temperature.
Nutrition Facts
| Serving size | (3363.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5026.0 |
| Total Fat 256.1g | 0% |
| Saturated Fat 45.1g | 0% |
| Polyunsaturated Fat 21.2g | |
| Cholesterol 1116mg | 0% |
| Sodium 3067.4mg | 0% |
| Total Carbohydrate 588.9g | 0% |
| Dietary Fiber 62.1g | 0% |
| Total Sugars 37.9g | |
| Protein 107.1g | 0% |
| Vitamin D 246IU | 0% |
| Calcium 607.7mg | 0% |
| Iron 36.5mg | 0% |
| Potassium 15154.5mg | 0% |
Source of Calories