Easy Potato Tortilla Recipe (Omelette): If you are intimidated by the traditional one, this easy tortilla is for you. It's every bit as good as the Spanish one, and much lighter because it uses a fraction of the oil. Aunt Clara has written and tested Aunt Ilana's family recipe, a traditional Sephardi-Jewish dish from Morocco.
Course Dinner, Lunch
Cuisine African, Moroccan
Keyword potato omelette
Prep Time 10minutes
Cook Time 50minutes
Total Time 1hour
Servings 6-8 slices
Author Clara Gonzalez
1 1/2lb[0.7 kg] of waxy potatoes(approx. 2 large potatoes)
5tablespoonsof olive oil
1/2lb[0.23 kg] of white onions(approx. 2 large onions) chopped finely
1/4teaspoonof freshly-grated nutmeg
Boil unpeeled potatoes over medium heat for 10 mins (counting from when it breaks a boil).
Remove from the heat. Cool to room temperature. Peel, if you cut the potatoes you should notice they're only partially cooked (see photo). Grate with the coarser side of the grater.
Heat 3 tablespoons of oil in a skillet over very low heat. Add onions and cook stirring occasionally until they turn translucent. Season with nutmeg and mix well.
Remove onions from the heat and mix with the shredded potatoes. Season with 3/4 teaspoon of salt (reserve remaining salt), mixing well.
Separate egg yolks and whites. Season whites with remaining 1/4 teaspoon of salt and whisk.
Pour yolks on potatoes, stir with a fork until they are thoroughly mixed. Reserve.