I first learned this dish from a Netflix food episode about street food in Buenos Aires, Argentina. The restaurant is called Las Chicas de las Tres and the chef is Pato Rodriguez. They call the dish tortilla de papas. That restaurant offers several tortilla options. The episode said the chef introduced cheese to the tortilla recipes. People love that.
I later learned that people also call it Spanish omelette and it is a pretty popular breakfast in Spain. It seems to me the cooking process is pretty straightforward and ingredients are very common. I figured kids would like it too as it has all the ingredients an American breakfast has: potatoes, scrambled eggs, onion, and bacon. It is a different format of assembling those ingredients. It offers a good combination of nutrition: carbs, fat, and protein. It goes well with coffee, milk or homemade hot chocolate milk. It gives a jump start for your day.
Spanish Omelette (Tortilla de Papas)西班牙煎蛋
Equipment
- 6“ frying pan
Ingredients
- half onion
- half pound potato
- 4 eggs
- 1-2 pieces thick bacon(optional)
- 0.5 tsp salt
- 4 tbsp olive oil
- 1 tbsp cheese(optional)
- 0.5 tsp black pepper (optional)
Instructions
- Peel the potatoes, and cut into thin (less than 1/8") slices.
- Peel the out layer of the onion, and cut into thin slices
- Cut the bacon to 1/8" wide pieces
- Put the pan on stove top. Turn heat to high. Add the olive oil.
- Once the oil becomes hot, add the onion slices. Turn the heat to medium.
- After the onion become translucent, add bacon slices. Cook for 2-3 mins. Add the potato slices. Keep the heat at low to medium and cover the pan with a lid. Stir the mixture occasionally to prevent it from turning brown.
- After about 10 mins, the potato pieces become soft and can be broken while stirred. Turn off the heat.
- Crack the eggs and whisk them. Add the cooked potatoes to the egg (try to keep excess oil in the pan for next step). Stir to mix the egg and potatoes. Add salt and black pepper to season. Cover this mixture with a plate to rest for 10-15 mins.
- Pour the rested egg/potato mixture to the pan and turn heat to low/medium. Slowly cook until the eggs solidify (3-5mins). Sprinkle the cheese on top. Turn off the heat. Cover the pan with a clean plate. Carefully/slowly flip the pan with one hand holding the pan handle and the other hand pressing against the plate.
- Use a spatula to push the half cooked egg/potato from the plate back into the pan. Turn heat to low/medium. Cook another 3-5 mins.
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