Serves 2
15 min
Spanish Omelette
Recipe GLPRb48f8cf541adff
A classic Spanish tortilla featuring thinly sliced potatoes and onions folded into beaten eggs, cooked until golden and set. This simple yet satisfying dish is tender on the inside and crispy on the edges, perfect for any meal.
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Ingredients
3 medium potatoes, thinly sliced
1 medium onion, thinly sliced
5 to 6 large eggs
Salt to taste
1 teaspoon black pepper
2 teaspoons olive oil
Directions
Heat the olive oil in a medium skillet over medium heat. Add the sliced potatoes and onions, stirring to coat evenly with oil. Cover the skillet with a lid and cook for 3 to 4 minutes, stirring occasionally, until the potatoes begin to soften but are not fully cooked through.
In a separate bowl, crack the eggs and beat them together with salt and pepper until well combined. Add the partially cooked potatoes and onions to the egg mixture and stir gently to combine, ensuring all vegetables are distributed evenly.
Pour the egg and potato mixture into the skillet (wipe it clean if needed, or use the same pan). Cook over low heat for 2 minutes until the bottom begins to set and the edges start to pull away from the sides of the pan.
Using a spatula, carefully slide the omelette onto a plate, then invert it back into the skillet to cook the other side. Continue cooking over low heat for 3 minutes until the omelette is fully set and the internal temperature reaches 160°F. Slide onto a serving plate and serve hot.
