Dr. Ryan’s Spanish Tortilla Recipe with Flair
By Dr. Heidi Ryan, Bariatric and General Surgeon at VIPSurg Las Vegas
Originally Published June 30, 2015 and Updated December 20, 2018
Another one of my go-to stay at home meals is the Spanish Tortilla (or potato omelet). I love eating this with a piece of toast smeared with half of a really ripe tomato and sprinkled with a little salt. Having breakfast for dinner is one of my favorites! Check out the recipe below.
- Per person:
- 1/2c shredded frozen hash browns
- 1/4 of an onion, sliced thin (freeze what isn’t used whole to use later or make broth)
- 2 eggs
- Nonstick cooking spray or 1 teaspoon olive oil
- Salt and pepper
In a nonstick skillet, add oil or spray generously to coat. Cook sliced onions on medium/low heat until softened, but not browning. Add hash brown potatoes and stir to mix with the onions. Spread in a layer on the bottom of the skillet and cook over medium heat until areas are crispy brown and the potato is get soft. Use a spatula (the pancake-turning-kind) to flip over the hash brown so the crispy part stays stuck together. Cook again until crispy.
In a separate bowl, beat eggs with a little salt an pepper until a little bubbly on the surface (use a fork or whisk). Once hash browns are a beautiful crispy layer, pour eggs over the top. The bottom will thicken and solidify and the top will be more gelatinous as it cooks; add a lid if yo don’t like any runny in your eggs.
Here’s the fun part: you can get really creative (and maybe make a mess) and try to flip the eggs entirely over, or you can just fold the eggs in half and let the center cook/solidify itself.
Serve once the center of the omelet has reached your desired solid-ness. Enjoy!