Turkish Spin of Tortilla de Patatas | Spanish Omelette Recipe

Best Version of Potato and Eggs!

by Refika Kitchen
Potato and Eggs

Spanish Omelette is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

A week’s gone by and our kitchen is STILL under construction 😪 It’s for the better though, because it’s coming along beautifully! Our contractors are hard at work, not that I complain about it since I have this beautiful kitchen setup in the backyard — although I’m starting to think that the reason why they’re taking their while is that they get to eat all these delicious food I cook for my videos, including the one I have for you today!

In today’s video, I made one of my favorite heavy hitter comfort food omelets with potatoes, and believe me, it tastes as good as it looks! Don’t forget to check out the entire video and let us know how your omelet turned out! 😍

This egg recipe is one of my all-time favorites. Whenever I want to feel happy, I make this one and let it hug me with its silky heart. Just with 3 ingredients, it is a great recipe but for heavenly bites, I have some tricks and flavors for you.

  • Potato and Eggs
  • Potato and Eggs
  • Potato and Eggs
  • Potato and Eggs
  • Potato and Eggs

Follow along with the 📝 recipes below👇🏾👇🏾

Potato and Eggs
Pin Print

Spanish Omelette

Rating: 5.0/5
( 1 voted )
Serves: 4 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 3 medium potatoes, diced (dry ones are better because of high starch content, but whatever you have is fine.)
  • 1 medium onion, sliced crosswise (or diced if you prefer a more distributed onion flavor.)
  • 6 eggs
  • 10 tablespoons olive oil
  • 2 tablespoons whipping cream (optional, if you are not on a cheat day like me)
  • 4 handfuls of sesame seeds

  • 2 teaspoons salt

Instructions

  1. Place a big pan on high heat and pour 8 tablespoons of olive oil into it.
  2. Add the potatoes when the oil is hot. Wait for 3-4 minutes to let the potatoes get a good sear.
  3. Stir the potatoes and scrape the bottom with a spatula. Then set the heat on low.
  4. Squeeze the onions and place the top of the potatoes. Wait for 2 minutes.
  5. Give it a stir and add 1 teaspoon of salt. Let it cook until the onions are browned and the potatoes get crunchier.
  6. Beat the eggs, cream, and a teaspoon of salt.
  7. Put a smaller pan (24 cm, 9 in) on high heat and pour 2 tablespoons of olive oil.
  8. Cover the bottom of the pan with half of the sesame seeds.
  9. Transfer the potatoes and onions to the smaller pan and add the egg mixture.
  10. Give it a good shake, put the lid on, and lower the heat.
  11. Let it cook for 8-10 minutes.
  12. Cover the top with the remaining sesame seeds. You can finish it off in the oven until the top is golden brown.
  13. To continue with the pan, scrape the sides and the bottom in case it sticks.
  14. Put a flat-bottomed lid on and flip the eggs onto the lid. Do this away from the flames to avoid any burn.
  15. Slide the eggs back into the pan and let it cook for another couple of minutes.
  16. Place the egg onto the dish using the lid and enjoy the crunchy outside and silky inside of the potato eggs. For a full Turkish breakfast experience, eat with tomatoes, olives, purslane, fresh cheese - and of course, Turkish tea!
Did You Make This Recipe?
Tag us on Instagram at @book.recipe.official.

Recipe video


Enjoy

Let us know what you think of today’s Spanish Omelette tips, tricks, and hacks!

To make the cheese:

  1. You need to curdle the milk as shown in the video.
  2. When the curdling is done, take them into a sieve and add salt while it is hot.
  3. Put some weight on it and let it cool with weight. Curdles will merge and your cheese will be ready to slice when it is cold.

Related Recipes

Leave a Reply

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More