This Potato Omelette was inspired by the Spanish Tortilla de Patatas. In Tortilla de Patatas, the Irish potatoes (spuds) are peeled and cut into small pieces, fried with olive oil and added to beaten eggs. Other ingredients such as onions are added then the whole thing fried as an omelette.
With this Potato Omelette, I switched things up a bit, eliminated the frying of the potatoes and cut them a different way.
- 2 Irish potatoes (spuds)
- 3 eggs
- 1 cooking spoon olive oil
- 1 small red onion
- ½ teaspoon ground cayenne pepper
- ¼ ground black pepper
- 1 handful green peas
- 1 handful diced sweet peppers (fresh paprika)
- 5 baby spinach leaves
- Salt (to taste)
Notes about the ingredients:
- The quantities of all these ingredients can be varied to your taste and liking.
- You can use any other frying oil: sunflower oil, vegetable oils sold in Nigeria etc.
- You can use ugu instead of spinach.
- You can use tatashe instead of sweet peppers but please note that tatashe is spicy while sweet peppers are not. So if using tatashe, no need to add the cayenne pepper.
Before you make Potato Omelette
- Peel the potatoes and slice into 5mm thick discs.
- Slice the onion.
- Dice the sweet peppers.
- Rinse the spinach leaves
Directions for Preparing the Potato Omelette
- Boil some water, add the sliced potatoes and cook on high heat for 5 minutes.
- Grill to give the slices some dark stripes, see video below. This is optional.
- Beat the eggs.
- Add the peppers, green peas, onions and salt. Stir very well.
- Pour the olive oil in a frying pan and when it heats up, pour in the egg mix and spread it out.
- Lay the spinach leaves and the potato slices flat on the egg, making sure the potatoes and spinach are immersed in the egg.
- Cover, reduce the heat to very low and slow-fry for 15 to 20 minutes or till the egg cakes all over without burning.
Serve on its own with chilled fruit juice. You can also serve with toast, smoothies, akamu, custard etc.