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Yucca omelet

  • Prep 15 min
  • Total 60 min
  • Ingredients 5
  • Servings 8

Ingredients

1
yucca
5
eggs
1
white onion
1 1/2
cups of olive oil
Salt and pepper

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

To peel the yucca, use the point of the knife and cut along the skin, and then insert the blade under the skin and push to lift it. This is the easiest and best way to peel yucca.

Tortilla de papas (or Spanish omelet) is one of my favorite Spanish dishes. What I like the most is that it’s a simple and delicious solution when hunger strikes. Because I am a vegetarian, this entrée was my go-to dish every time I went “de tapas” with my friends when I lived in Barcelona. Today I decided to try a new way of preparing the Spanish tortilla with a Latin American touch by using yucca, a popular ingredient in our cuisine. The sweetness and the creamy texture that this ingredient added to the recipe turned out to be a delight!

If you do not want to flip the omelet to cook the other side, put it under the broiler and it will be cooked in few minutes.

Directions

  • 1 Peel the yucca and cut it in three pieces. Steam it for about 20 minutes until it starts to soften; do not let it cook completely. Remove from the pot and cut in thin slices of about 1/10 inch.
  • 2 Cut the onion into julienne strips. Combine it with the yucca and season with salt and pepper.
  • 3 Heat the oil in a large skillet at medium temperature. Add the yucca and the onion to the skillet and scatter them well to cover the whole surface. Stir for 5 minutes, and then cover with the lid and cook, stirring occasionally.
  • 4 When the yucca is browned and soft, turn off the stove (this will take 20-30 minutes). Remove the vegetables, draining the oil.
  • 5 Whip the eggs in a bowl. Add the yucca and the onion, and mix well.
  • 6 Fry the omelet in the skillet with the remaining oil at medium-low heat with the lid on. After 5-10 minutes, put a large plate over the skillet and flip the omelet onto the plate. The browned part of the omelet will be facing up.
  • 7 Using a spatula, slide the omelet back into the skillet, cooking the other side for a few minutes.
  • 8 Turn off the stove and flip the omelet again over a plate.
  • 9 Serve hot or at room temperature, with a mixed salad.

Tortilla de papas (or Spanish omelet) is one of my favorite Spanish dishes. What I like the most is that it’s a simple and delicious solution when hunger strikes. Because I am a vegetarian, this entrée was my go-to dish every time I went “de tapas” with my friends when I lived in Barcelona. Today I decided to try a new way of preparing the Spanish tortilla with a Latin American touch by using yucca, a popular ingredient in our cuisine. The sweetness and the creamy texture that this ingredient added to the recipe turned out to be a delight!

Rate and Comment

Morena Escardo Morena Escardo
September 28, 2015

Tortilla de papas (or Spanish omelet) is one of my favorite Spanish dishes. What I like the most is that it’s a simple and delicious solution when hunger strikes. Because I am a vegetarian, this entrée was my go-to dish every time I went “de tapas” with my friends when I lived in Barcelona. Today I decided to try a new way of preparing the Spanish tortilla with a Latin American touch by using yucca, a popular ingredient in our cuisine. The sweetness and the creamy texture that this ingredient added to the recipe turned out to be a delight!