Basque Recipe: Tortilla de Patatas (Potato Omelet)

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil offers a healthier fat profile.

eggs

🥗Healthier: flaxseed meal + water

💰Cheaper: egg substitute

Flaxseed meal is a plant-based alternative.

onions

🥗Healthier: scallions

💰Cheaper: leeks

Scallions add freshness while leeks are often less expensive.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: frozen hash browns

Sweet potatoes provide more nutrients, while hash browns save prep time.

Chop the potatoes into five or six cuts per potato half, cutting off the top and bottom first and laying them flat on the counter.

Chop one small bell pepper or half a bell pepper for added flavor.

Heat olive oil in a large skillet until hot, ensuring the pan is well covered with oil.

Add the chopped potatoes, onions, and bell pepper to the skillet, ensuring they are in a single layer for even cooking.

Whisk the eggs using a whisk to incorporate air, as suggested by the creator's cousin.

Remove some oil from the skillet and pour the whisked eggs over the potatoes and vegetables in the skillet.

Move the mixture around in the skillet to prevent sticking to the bottom.

Check that the tortilla is not stuck by running a spatula around the edges.

Turn off the heat and place a plate on top of the skillet to flip the tortilla.

Add a little more oil to the skillet and wait for it to heat up again before sliding the tortilla back into the pan.

Cook until the tortilla is set and golden on both sides.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens