Spanish Potato Omelet - Kraft Recipes Top
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Spanish Potato Omelet

Prep Time
Total Time

12 servings

Here's an easy take on tortilla española, a potato omelet cut into cubes so it can be served the traditional way, with toothpicks.

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What You Need

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Make It

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  • Heat 1/4 cup of the oil in 8- or 9-inch ovenproof skillet on medium heat. Add 1/3 of the potatoes; cover with layers of 1/3 each of the onions and garlic. Sprinkle lightly with salt and pepper. Repeat layers 2 times. Cook 5 minutes. Gently turn potato mixture over; cook an additional 5 minutes. Remove potato mixture from skillet; place in colander. Drain. Wash skillet.
  • Preheat broiler. Beat eggs in large bowl. Add potato mixture; stir gently. Let stand 10 minutes. Heat remaining 1 Tbsp. oil in same skillet on medium heat. Add egg mixture; tilt skillet to evenly cover bottom of skillet. Reduce heat to medium-low; cook 2 minutes, gently lifting omelet occasionally to prevent it from sticking to skillet.
  • Place skillet 4 to 6 inches from heat. Broil 10 minutes or until center is set and top is lightly browned. Gently cut around edge to loosen omelet from pan; slide omelet out of pan onto plate. Cut into bite-sized wedges or squares. Serve warm with toothpicks.

Special Equipment Needed

Special Extra

Stir chopped kalamata olives, or chopped green or red bell pepper into the egg mixture before cooking.


  • 12 servings

Nutritional Information

Serving Size 12 servings
Calories 150
Total fat 8g
Saturated fat 1.5g
Cholesterol 105mg
Sodium 135mg
Carbohydrate 14g
Dietary fiber 1g
Sugars 2g
Protein 4g
% Daily Value
Vitamin A 2 %DV
Vitamin C 10 %DV
Calcium 2 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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