When I lived in Spain during the summers between my college years and then one more time again while I was receiving my Master’s Degree; in Spanish- I used to eat these Spanish Omelettes or Spanish Tortillas every single day! The majority of the times that I lived there, it was with families and this seemed to be a staple in their diet. The mom, would make one for everyone to either snack on or have for breakfast and I always remember it left out on the countertop. The ingredients are pretty simple; usually just eggs, crispy potatoes, and maybe an onion. I personally love to eat them cold, but you can serve it warm too.
What I love about it now is that it is very convenient for meal prep, a healthy filling breakfast, quick dinner and you can (if you want) add in vegetables of choice. For this recipe below, I kept it very basic and to the original, but feel free to add in chopped veggies or any spices you like.
You can also use sweet potato instead of a russet one, but I would suggest using a Japanese yam or one that is a bit firmer like that of a russet. I have made it before using sweet potato (orange in color) and it was a bit soggy but still good!
Once you have cooked your sliced potato in a cast iron pan or nonstick skillet until they are super crispy, you add in your eggs, spices and allow it to continue to cook until it becomes fluffy. Normally, I will let it continue to cook in the oven for the last 5-10 minutes because I haven’t mastered the art of flipping the omelet to ensure even cooking! It is really up to you! If you are planning to add in vegetables as well, make sure they are somewhat pre-cooked or add to the pan at the same time as the potatoes.
It makes a really great breakfast as is, or for lunch/dinner with a side salad. It lasts up to 4-5 days in the fridge!