Avocado and Potato Spanish Omelet

Name: Avocado and Potato Spanish Omelet
Prep time: 10 min
Cook time: 16 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 2 ripe avocados; 1 large potato; 6 eggs; Pepper; Pink salt; Extra virgin olive oil spray; Omelet skillet

Eggs

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This avocado and potato Spanish omelet is my way of giving the classic tortilla a twist, blending ripe avocado, potato, and eggs into a deliciously creamy texture. To make prep even easier, I cook the potato in the microwave: that means less mess and it's quickly ready to mix with the rest of the ingredients.

The key to this avocado tortilla is using properly ripe avocados and letting the omelet set over low heat so it cooks through without over-browning on the outside. These amounts make four servings, ideal for a lunch or dinner when you fancy something a little different without extra work.

To keep mixing things up, check out my Baked shredded potato tortilla and my Tuna and avocado tortilla wrap, two great alternatives to the traditional Spanish omelet.

Prep: 10 minCook: 16 minServes: 4

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Ingredients

Here are the ingredients you'll need

2 ripe avocados
1 large potato
6 eggs
Pepper
Pink salt
Extra virgin olive oil spray

Tools

Omelet skillet

Step by step

Method

1Peel and dice the potato, then place it in a microwave-safe container or a deep plate covered with plastic wrap.
2Microwave on high power for 5-6 minutes, depending on your microwave and the size of the potato dice.
3Meanwhile, mash the avocados thoroughly with a fork in a deep dish.
4Whisk the eggs with a pinch of salt and pepper.
5Add the mashed avocados and cooked potato to the whisked eggs.
6Mix well until the ingredients are thoroughly combined with the eggs.
7Pour the mixture into the skillet and cook over low heat on both sides until set to your liking.
8All done! Our avocado and potato omelet is ready to enjoy.

Notes

1Add an extra pinch of salt to this tortilla since avocado has a naturally sweet profile.
2If you don't have a microwave, you can make it with roasted or steamed potatoes.

Frequently asked questions

How ripe should the avocado be to make the tortilla?

I use ripe avocados that yield slightly when gently pressed, but without any bruised or brown spots. If they're too firm, they're difficult to mash smoothly and the texture won't turn out as creamy.

How do I store leftover avocado and potato tortilla?

As long as it's fully set, store it in an airtight container in the fridge within two hours of cooking and eat it within 24 hours. If you plan to save leftovers, avoid leaving the eggs too runny.

Can I cook the potato without a microwave?

Yes, you can boil it in water until tender. Just drain it thoroughly before combining it with the avocado and eggs so you don't add unwanted moisture to the tortilla.