Authentic Spanish Omelet Recipe
Eggs and potatoes team up to make this classic Spanish dish which can be served as a snack, appetizer or main dish. Add some salt, pepper, onion and olive oil, and the flavor is complete. This is really delicious.
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 min
- Yield: 4 1x
- Category: Entree
- Cuisine: Spanish
Ingredients
Scale
- 5 peeled, thinly sliced, medium Idaho potatoes
- 7 eggs
- 1 finely chopped, small yellow onion
- Olive oil, as needed
- Salt and black pepper, to taste
Instructions
- Heat a splash of oil in a pan over a low to moderate heat.
- Add the potatoes and cook them, covered, for 10 minutes, or until they are tender.
- Don’t let them get crispy.
- Meanwhile, heat 1/4 cup (60ml) of olive oil in another pan.
- Sauté the onions in there until the are translucent.
- This should take about 5 minutes.
- Strain the potatoes and onions into a bowl, draining off as much oil as you can.
- Keep the oil if you want, to use it in another dish.
- Crack the eggs into a bowl and whisk them, then stir in the potatoes and onion.
- Grind in some salt.
- Heat a couple of tablespoons of oil in a skillet over a moderate heat.
- Add the omelet mixture and turn the heat to medium-low.
- Cook the omelet until the eggs are set, then lift a corner with a spatula to see if the bottom of the omelet is golden.
- This will take about 8 minutes.
- Put a plate over the top of the pan and flip the tortilla over.
- Return the pan to the heat (you might need some more oil) and put the tortilla back in, so you can cook the other side for about 5 minutes.
- Flip the finished omelet on to the plate, then slice and serve.
Find it online: https://victoriahaneveer.com/authentic-spanish-omelet-recipe/