Spanish Omelette
A traditional Spanish dish featuring tender potatoes and onions combined with perfectly set eggs for a creamy, flavorful omelette ideal for any meal or tapas.
Equipment
- 1 large non-stick skillet 8–10 inch
- 1 large bowl
- 1 large plate
Ingredients
- 100 ml 1/2 cup olive oil
- 1 onion sliced
- 450 g 1 lb potatoes, peeled and thinly sliced
- 8 medium eggs free range if possible
- sea salt to taste
- freshly ground black pepper to taste
Instructions
- Heat olive oil in a large non-stick skillet over medium heat.
- Add sliced potatoes and onion, season lightly with salt and pepper.
- Cook gently for 15–20 minutes, stirring occasionally, until potatoes are soft but not crispy.
- Drain excess oil from the potatoes and onions and reserve it for cooking.
- Crack eggs into a large bowl, add a pinch of salt and pepper, and beat lightly until combined.
- Add the cooked potatoes and onions to the beaten eggs and mix gently.
- Let the mixture rest for 5 minutes to absorb flavor.
- Return about 1 tablespoon of reserved oil to the skillet and heat over medium.
- Pour in the egg and potato mixture, spreading evenly, and cook for 5–7 minutes until the bottom is golden and mostly set.
- Place a large plate over the skillet and carefully invert the pan to flip the omelette onto the plate.
- Slide the omelette back into the skillet to cook the other side for 4–5 minutes until set but slightly soft in the center.
- Transfer the omelette to a serving plate and let it rest for 5–10 minutes before slicing.
- Serve warm or at room temperature.
Notes
- Slice potatoes thinly for even cooking.
- Cook slowly over moderate heat for creamy texture.
- For runnier center, reduce final cooking time by 1–2 minutes.
- Store leftovers covered in refrigerator up to 2 days.