Spanish Tortilla Omelet
Serves: 3
Gabriella Kub
1 January 1970
Based on User reviews:
56
Spice
46
Sweetness
50
Sourness
38
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
Bring a small pot of water to a boil, over medium heat and add the potatoes
3
Season the water with salt, to taste, and cook until a knife inserted into the center of a potato meets some resistance, about 5 minutes
4
Drain well and put the potatoes onto a baking sheet lined with paper towels
5
Heat the 2 tablespoons of unsalted butter and canola oil in a medium cast iron pan over medium-high heat until the butter begins to sizzle
6
Add the par-boiled potatoes, season them with salt and black pepper, to taste, and the smoked paprika and fry until they are golden brown
7
Line the same baking sheet with clean paper towels and transfer the potatoes from the skillet with a slotted spoon to the sheet
8
Melt some additional butter to a 6-inch nonstick saute pan over medium heat
9
Season the beaten eggs with salt and black pepper, to taste, the fresh parsley and thyme leaves
10
Add 1/4 of the mixture, about 3 eggs, to the pan, and lightly scramble them using a fork
11
Spoon a line, along the center of the omelet with some of the piquillo peppers, Manchego cheese, soft goat cheese, if using, and the potatoes
12
Roll the finished omelet onto a serving platter and garnish it with some parsley and thyme sprigs