Serves 4
45 min
Spanish Omelette
Recipe GLPRfd0ffaf0f65997
A classic Spanish tortilla made with tender potatoes, sweet onions, and eggs cooked until golden. This simple yet satisfying dish is perfect for any meal and pairs beautifully with a fresh salad or crusty bread.
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Ingredients
2 large potatoes, peeled and diced into small cubes
1 large white onion, thinly sliced
5 large eggs
1 tablespoon olive oil, divided
½ tablespoon olive oil, for finishing
Salt to taste
Directions
Peel and dice the potatoes into small, even cubes. Slice the onion into thin slices. In a bowl, whisk together the 5 eggs with a pinch of salt until well combined. Set all prepared ingredients aside.
Heat ½ tablespoon of olive oil in a large skillet over medium heat. Add the diced potatoes and cook, stirring occasionally, for about 12–15 minutes until tender and lightly golden. Transfer the cooked potatoes to a plate.
In the same skillet, add the remaining ½ tablespoon of olive oil. Add the sliced onions and cook over medium heat for 5–7 minutes, stirring occasionally, until softened and translucent. Transfer the onions to the plate with the potatoes.
Return the skillet to medium heat and add the ½ tablespoon of oil for finishing. Add the cooked potatoes and onions back to the skillet, spreading them evenly. Pour the whisked egg mixture over the potatoes and onions, stirring gently to distribute them evenly.
Let the omelette cook undisturbed for 8–10 minutes until the bottom is set and the top is still slightly wet. Using a spatula, carefully slide the omelette onto a plate, then invert it back into the skillet to cook the other side for another 4–5 minutes until the eggs are fully set and reach an internal temperature of 160°F.
Transfer the omelette to a serving plate, let cool for 2 minutes, slice into wedges, and serve warm or at room temperature.
