This potato omelette stands out as a hallmark of Spanish cooking. It appeals to kids and grownups alike, and you don’t need a long list of ingredients to start. Yet it invites creativity, letting you swap in special twists that add personality to the dish.
Two versions stand out, each offering its own finger-licking appeal.
The freshest of your summer evenings, potato omelette stuffed with cheese and shrimp
Potato omelet stuffed with shrimp and cheese
Contents: Eggs, potatoes, half a kilo of shrimp, spreadable cheese, onions, olive oil and salt
detail: Preparing this tortilla involves cooking the shrimp briefly, then shaping the omelette as you normally would. Saute the shrimp in a pan with a touch of oil, then set aside. Next, assemble the classic tortilla base.
After the potatoes are cooked and combined with the eggs, pour half of the mixture into the pan to form the first layer.
Layer in the shrimp and spread a generous amount of cream cheese. Cover with the remaining tortilla mix and flip to finish cooking.
Grandma’s secret to making the perfect potato omelette
The result is a delicious omelette generously stuffed with shrimp and soft cream cheese, held together by a lightly golden crust.
Asparagus Potato Omelet
Contents: Pairing of green asparagus, eggs, potatoes, onions, salt, and olive oil
detail: Begin by boiling the asparagus until tender. When they are soft, cut them into bite-sized pieces and set aside for mixing later with the eggs.
The next step follows a familiar path for a potato omelet. Prepare the potatoes as you would for a standard tortilla. Once the potatoes are ready, fold in the asparagus and gently combine everything with the beaten eggs.
Pour the mixture into the pan and tilt the pan to shape the top. Flip the tortilla with the traditional back-and-forth motion until the exterior turns a light golden brown.