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Potato Omelette- Tortilla de Papas a la Espanola     
by Cuban Chef

Tortilla de Papas a la Espanola               Serves: 4  

Notes: A famous dish served widely in Cuba - Can be served warm or cold


First, heat the oil in a large frying pan and then gently fry the sliced potatoes until almost soft, stirring from time to time so that they don't burn on the bottom of the pan. Add the onion and the green pepper and continue frying until all the vegetables are soft. Drain the vegetables in a colander to get rid of the excess oil.

Beat the eggs in a bowl and season with salt and pepper. Add the potatoes, etc. and mix well and check seasoning.

Heat a little oil in a frying pan on a moderate heat. Pour in the potatoes and eggs and shake the frying pan from time to time so that the omelette doesn't stick to the bottom. Once the bottom of the omelette has set, turn the heat down low and cover the pan.

After about ten minutes, turn the omelette by placing either a flat plate or saucepan lid on the frying pan and quickly turning over.

Gently slide the omelette back into the frying pan and continue frying, once again shaking the pan from time to time so that it doesn't stick to the bottom, until it has set all the way through.

Server warm or at room temperature as Tapas.  

What you need:

    Sharp Knife for Chopping Onion and Potatoes
    1 Large Frying Pan for Frying Potatoes and Onions
    1 Medium Frying Pan for Cooking the Tortilla
    Potato Peeler
    2 Mixing Bowls – 1 large and 1 small


    6-7 medium potatoes, peeled and sliced
    1 Green Pepper small slices
    1 whole yellow onion
    5-6 large eggs
    2-3 cups of olive oil for pan frying
    Salt to taste

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