Potato Omelet Tortilla de Patatas

by Hoohla
Potato Omelet

Add in this Cuban style potato omelet fried ripe banana. Fry about ½ ripe banana. Cut it in round thin slices before frying, once fried, cut in small pieces, and add to the omelet mixture before cooking.


4 beaten eggs
1/2 ripe banana
1 ½ large potato peeled and sliced
Vegetable or corn oil to fry potatoes
3 tbsp ham chopped
1 tbsp minced onion
Salt to taste
Pepper to taste
2 tbsp olive oil for frying omelet
Ketchup for garnish

Potato Omelet Directions:

Chop ham into small square-like pieces. Peel and slice potatoes into round slices about ¼ inch thick and 1 inch round. Sprinkle with a little bit of salt and fry them in hot oil, put them aside. Beat whole eggs, add fried banana, ham, and fried potatoes.

On a medium-size skillet, add about 2 tbsp of olive oil and heat it. Add and cook the egg mixture on medium-low heat until cooked, turning it once after about 5 to 7 mins. Remove from heat and place on a serving dish. Add to Potato Omelet ketchup to taste, if desired.

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