Spanish Potato Omelet

NOTE: As an Amazon Associate I earn from qualifying purchases.

This Spanish Potato Omelet, also known as Tortilla Española or Tortilla España, is a simple slow cooker recipe that turns potatoes and eggs into a satisfying meal with very little hands-on work. Russet potatoes are lightly browned with onion before being transferred to the slow cooker, where they are combined with beaten eggs and cooked until set. Reduced-fat cheddar cheese and fresh tomato finish the dish, adding extra flavor and color.

Unlike a traditional Spanish tortilla that is cooked entirely on the stovetop, this version uses the slow cooker to gently set the eggs and potatoes. The potatoes are first cooked in olive oil until lightly browned but still firm, while the onion is softened in the same skillet. After the potato mixture goes into the slow cooker, the eggs are poured over the top and everything cooks on LOW for about 2½ hours.

A 3½- to 4-quart round slow cooker is the most useful piece of equipment for this recipe because the omelet cooks directly in the prepared cooker. A disposable slow cooker liner is used and coated with cooking spray, making it easier to loosen the finished omelet and transfer it to a plate. Once the eggs are set, the omelet is topped with cheese and allowed to stand briefly before being cut into wedges and topped with chopped tomato.

This Spanish potato omelet is particularly versatile because it can be served warm or at room temperature. Cut into wedges, it works well for breakfast, brunch, or as a simple Spanish-inspired meal. With only eight ingredients and a mostly hands-off cooking method, it’s an easy way to put a hearty egg-and-potato dish on the table.

Try these other diabetic recipes: Roasted Brussels Sprouts, Mushroom Scrambled Eggs or Broiled Rainbow Trout with Fresh Tomato.

Print