Stuffed potato omelette is an innovative and delicious version of a classic Spanish dish.  The stuffed potato omelet retains the traditional, comforting flavor of the classic Spanish omelet, but adds a creative touch by filling it with additional ingredients such as ham, cheese, tomato, and olives.


For the potato omelet:
4 large potatoes,
peeled and cut into thin slices,
1 large onion,
cut into thin slices,
6 eggs,
Salt and pepper to taste,
Olive oil.

For the filling:

100 g of cooked ham,
cut into strips, 100 g of grated cheese (it can be mozzarella, cheddar or another of your preference),
1 large tomato,
cut into thin slices,
2 tablespoons chopped black olives (optional),
Chopped fresh parsley to decorate (optional).


In a large skillet, heat a couple tablespoons of olive oil over medium heat.  Add the sliced ​​potatoes and onions, season with salt and pepper, and cook until the potatoes are tender and lightly browned, about 10-15 minutes.  Remove from heat and drain excess oil.

In a large bowl, beat the eggs and season with salt and pepper to taste.  Add the cooked potatoes and onions and mix well.  Heat a little more oil in the same pan over medium heat.  Pour the egg and potato mixture into the pan and spread it evenly.

Cook the tortilla over medium-low heat for about 8-10 minutes, or until the edges are golden brown and the top is almost cooked.  Meanwhile, prepare the filling by placing the ham strips, tomato slices and olives (if using) on ​​half of the tortilla.

Sprinkle the grated cheese on top.  With the help of a spatula, fold the other half of the tortilla over the filling and press lightly to seal.  Cook the tortilla for a few more minutes, until the cheese is melted and the top is completely cooked.

Remove the tortilla from the heat and let it cool slightly before cutting into portions.  Sprinkle with fresh chopped parsley if desired before serving.

Enjoy this delicious stuffed potato omelette, perfect for a satisfying lunch or dinner!


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