Portions: 6 portions Calories: 237kcal |
Try this wonderful Moroccan-inspired egg and potato omelette, a delicious, light, and easy-to-make dish with grated potato. Bring home the flavors of the Mediterranean, and serve it on any occasion.
By - Revised . Original Oct, 29 2014.
Egg and Potato Omelette [Video+Recipe].
Why we ❤️ it
- Spanish potato omelette is one of my favorite snacks, but if I'm looking for something lighter, this dish of Sephardic Jewish origin from Morocco is delicious and uses a fraction of the oil.
- You can serve it as a side dish for light dinners or as an appetizer. It's also ideal for brunch, afternoon snacks, and picnics.
Egg and Potato Omelette [Video+Recipe]
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Utensils and tools
Ingredients
- 1½ pound russet potatoes, or Red Bliss [0.7 kg] (approx. 2 large potatoes)
- 3 teaspoon salt, (divided)
- 5 tablespoons extra virgin olive oil
- ½ pound medium white onion, [0.23 kg] (approx. 2 large onions) chopped finely
- ¼ teaspoon nutmeg, (freshly-grated)
- 5 eggs, large
- 1 teaspoon freshly-cracked black pepper
- Minced parsley , or other fresh herbs for garnish (optional)
Video
Preparation
1. Boiling the potatoes
Place the potatoes (unpeeled) in a pot and add enough water to cover them, plus an inch above. Add half of the salt to the water.Boil the potatoes over medium heat for 10 mins (counting from when it breaks a boil). The potatoes are only partially cooked; that's fine.
2. Grating the potatoes
Remove from the heat and discard water. Let the potatoes cool to room temperature. Peel the cooked potatoes. Grate them with the coarser side of the grater.
3. Cooking the onions
- Heat 3 tablespoons of oil in a skillet over very low heat. Add the onions and cook, occasionally stirring until they turn translucent. Season with nutmeg, and pepper, and mix well.Remove the onions from the heat and mix them with the shredded potatoes. Season with the remaining salt), mixing well.
4. Separating eggs
- In separate bowls, separate egg yolks and whites. Whisk the whites until they are foamy.
5. Folding in egg whites
- Pour the yolks into the potatoes mixture, and stir with a fork until they are thoroughly mixed. Set it aside.Combine the potato with the egg whites, folding them into the mixture gently until thoroughly mixed, and it still has some bubbles.
6. Cooking the omelette
- Heat the remaining oil in the pan over very low heat.Pour the egg and potato mixture into the flip pan. Cover and cook over very low heat for 15 minutes, or until golden brown at the bottom. Invert the pan and cook on the other side for 10 minutes.
7. Finishing and serving
- Remove from the heat and let it rest for 3-5 minutes. Slide the omelet onto a serving plate and sprinkle with herbs if you prefer.
Top tips
- Flipping: If you don't have a frying pan for flipping, you can flip the tortilla using a plate, but it's a little more complicated.
- Making ahead: You can make this potato tortilla ahead of time and reheat it in the microwave or in a frying pan before serving.
- Leftovers: Cut leftovers into small cubes and store them in the refrigerator in an airtight container. Reheat them in the microwave for 60-90 seconds to eat as a snack. They can also be reheated in a skillet over medium heat.
- More oil: If you don't mind the extra fat, adding a couple more tablespoons of oil will improve the flavor.
Serving suggestions
This omelette is can be served it as a side dish for light dinners or as an appetizer. It is also ideal for brunch, afternoon tea, and picnics.
Serve hot with a green salad or some sliced tomatoes, some olives, some nice cheese, and some vegetables for a nice brunch. These roasted sweet peppers go great with it too.
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Learn more
Who doesn't love the famous Spanish tortilla de patatas, the classic potato omelet fried in olive oil?
In Spain, tortilla de patatas can be served as part of a meal or, cut into small portions, as a popular tapa. But did you know that there are other versions around the world?
Let me introduce you to this Sephardic Jewish dish from Morocco, which is similar in concept but has several differences. Thanks to my friend Ilana, who shared her Moroccan Jewish family recipe with me.
Nutrition
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.
Me encantan sus recetas,economicas y faciles de preparar.
Great-aunt Sarita (Aunt Ilana's Mum) says: "Perfect!"