Serves 2
15 min
Spanish Omelette
Recipe GLPR62a14f437350f8
A classic Spanish omelette loaded with tender potatoes, sautéed onions, bell peppers, and fresh green chilies, folded into fluffy eggs and cooked until golden on both sides. Finished with fresh coriander for a bright, herbaceous touch.
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Ingredients
4 eggs
1 onion, finely chopped
1 bell pepper, finely chopped
2 potatoes, finely chopped
2 tablespoons butter
2 tablespoons olive oil
Salt to taste
1/2 teaspoon black pepper
3 green chilies, finely chopped
1 tablespoon fresh coriander leaves, chopped
Directions
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until softened and translucent, about 2-3 minutes.
Add the finely chopped potatoes and a pinch of salt to the pan. Cook, stirring occasionally, until the potatoes are tender and starting to brown, approximately 5-7 minutes.
Stir in the bell pepper and green chilies. Cook for another 2 minutes until the pepper is slightly softened. Add the fresh coriander leaves and stir to combine. Remove the vegetable mixture from heat and let it cool for a minute.
While the vegetables cool, crack the eggs into a bowl and whisk vigorously until the mixture is light and fluffy. Season with the black pepper and additional salt to taste.
Pour the cooled potato and vegetable mixture into the beaten eggs and fold gently until well combined.
Melt 1 tablespoon of butter in a non-stick or well-seasoned skillet over medium-low heat. Pour the egg and vegetable mixture into the pan, spreading it evenly.
Cover the pan and reduce heat to low. Allow the omelette to cook until the bottom and edges are set and light golden, about 3-4 minutes. The center should still be slightly soft on top.
Place a large plate over the skillet and carefully flip the omelette onto the plate in one swift motion.
Add the remaining butter to the pan over low heat. Carefully slide the omelette back into the pan, uncooked side down, and cook for another 2-3 minutes until the other side is set and golden.
Slide the finished omelette onto a serving plate. Cut into wedges and serve warm.
