Serves 6
40 min
Spanish Omelette
Recipe GLPR0dac5fa6dc349f
A classic Spanish omelette made with potatoes, onions, and eggs cooked in olive oil. This simple yet satisfying dish features tender fried potatoes and onions folded into beaten eggs, then cooked until golden and set. Serve warm as a main course or cut into wedges as an appetizer.
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Ingredients
1 onion, thinly sliced
4 medium potatoes, peeled and cut into small cubes
5-6 eggs
4 tablespoons Olive oil
Salt to taste
Directions
Heat the olive oil in a large non-stick skillet over medium heat. Once hot, add the sliced onion and cook for about 3-4 minutes, stirring occasionally, until the onion becomes soft and translucent.
Add the cubed potatoes to the pan with the onions. Stir everything together and continue cooking over medium heat for approximately 15-18 minutes, stirring occasionally, until the potatoes are tender and lightly golden. Season with salt as needed.
While the potatoes cook, crack the eggs into a large bowl and beat them together with a fork until well combined. Add a pinch of salt.
When the potatoes and onions are tender and cooked through, pour the beaten eggs over them in the pan. Gently stir the mixture to distribute the vegetables evenly throughout the eggs. Reduce heat to medium-low and let cook undisturbed for 5-7 minutes until the bottom and sides begin to set.
Once the omelette is set on the bottom but still slightly moist on top, place a large plate over the skillet and carefully flip the entire omelette onto the plate.
Slide the flipped omelette back into the skillet, uncooked side down. Cook for another 3-4 minutes until the top is fully cooked and the omelette is firm throughout. The internal temperature should reach 160F when measured with a thermometer.
Transfer the cooked omelette to a serving plate. Let it cool for a few minutes, then slice into wedges and serve warm.
