Serves 2
60 min
Spanish Potato Omelet
Recipe GLPR2520d73c2073d3
A classic Spanish tortilla made with eggs, potatoes, and onions. Thinly sliced potatoes and onions are gently fried in olive oil until tender, then mixed with beaten eggs and cooked in a skillet until golden. The omelet is flipped halfway through to cook both sides, creating a thick, hearty dish perfect for lunch or dinner.
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Ingredients
4 eggs
1 onion
5 potatoes
for frying olive oil
to taste salt
Directions
Slice the potatoes and onion into thin, even slices, about 1/4 inch thick.
Heat the olive oil in a large skillet over medium heat. Add the sliced onions and potatoes, stirring occasionally, until they are tender and beginning to turn golden, about 15-20 minutes. Use a slotted spoon or strainer to transfer the vegetables to a bowl, draining off the excess oil back into the skillet.
In a separate bowl, beat the 4 eggs together with a pinch of salt until well combined. Add the drained potatoes and onions to the eggs and stir gently to incorporate.
Return the skillet to medium heat with a little of the reserved oil. Pour the egg and vegetable mixture into the skillet, spreading it evenly. Cook undisturbed for 3-5 minutes until the bottom is set and lightly golden.
Using a large plate or flat lid, carefully cover the skillet, then flip the omelet onto the plate so the cooked side is now facing up.
Slide the omelet back into the skillet with the uncooked side facing down. Cook for another 2-3 minutes until the second side is set and golden. The internal temperature of the eggs should reach 160F.
Slide the finished omelet onto a serving plate, let cool for a few minutes, cut into wedges, and serve warm or at room temperature.
