You've successfully subscribed to Hoohla Cooking
Great! Next, complete checkout for full access to Hoohla Cooking
Welcome back! You've successfully signed in.
Success! Your account is fully activated, you now have access to all content.
Success! Your billing info is updated.
Billing info update failed.
Potato Omelet Tortilla de Patatas

Potato Omelet Tortilla de Patatas


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.