(Since 1999)

Recipe Section - Over 10,000 Recipes


Home   |   Articles   |   Food Trivia   |   Today in Food History   |   Food Timeline   |   RECIPES   |   Cooking_Tips   |   Food_Videos   |   Food_Quotes   |   Who’s Who   |   Culinary Schools & Tours   |  Food_Trivia_Quizzes   |   Food Poems   |   Free Magazines   |   Food Festivals & Events

You are here > Home > Recipes

Appetizer RecipesOther Apps & Snacks pg 2 >  Spanish Potato Omelet


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.


Spanish Potato Omelet

8 servings    
Preparation Time: 25 Minutes    
Cooking Time: 1 Hour

1 pinch Saffron (approx. 24 strands), diluted in 1 teaspoon water (Optional)
1 cup olive oil
2 1/2 pounds potatoes (about 4 large), peeled and cut in 1/8 inch slices
1 large onion, thinly sliced
Salt, to taste
4 large eggs
8 pitted green olives
Mix saffron with 1 teaspoon hot water. Set aside for 10 to 15 minutes. Heat oil in a large saucepan and add potato slices one at a time in a single layer to cover the bottom of the saucepan, so they don’t stick together. Add alternate layers of onion slices and potatoes, salting the layers lightly. Cook slowly over medium heat, turning the potatoes occasionally, until they are tender but not brown, about 20 minutes. Drain potatoes in a colander, reserving about 4 teaspoons of the oil.

Beat the eggs with a fork in a large mixing bowl until the eggs are slightly foamy; add the saffron water. Add the potatoes to the beaten eggs, pressing the potatoes down so that they are completely submerged. Let the mixture sit for 10 to 15 minutes.

Heat 2 teaspoons of the reserved oil over medium-high heat in each of two ovenproof, non-stick 8-inch skillets. Add the potato mixture, dividing equally between the two skillets, spreading evenly with a pancake turner. Arrange 4 olive halves around the perimeter of each omelet. Lower the heat to medium and shake the pans often to prevent sticking. Cook for 15 minutes. Place skillets in a 350-degree oven until omelets are just firm.

Transfer to a platter and cool. Cut into 4 to 8 wedges and serve.

This recipe is courtesy of - the website of the U.S. Potato Board
* Recipe adapted from Chef Walter Potenza of Aqua Viva in Providence, RI.



  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2023  James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages