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Culinary Institute of America

Spanish Potato Omelet

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Preparation info
  • Yield:

    8

    Portions
    • Difficulty

      Easy

Appears in
Street Foods
Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

  • About

Ingredients

  • 3 lb/1.36 kg Yukon gold or similar potatoes, peeled, sliced
  • ⅛ in/

Method

  1. In a large skillet over medium heat, covered with a lid, cook the potatoes and onions gently in 2 fl oz/60 mL of the olive oil until fork-tender, 5 to 10 minutes. Stir occasionally without breaking the potatoes. Adjust seasoning with salt and pepper as needed. With a slotted

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