Spanish Potato Omelette: A Tasty and Simple Delight!
f you’re in the mood for a recipe that’s as comforting as a warm hug, look no further than the Spanish Potato Omelette. This dish is incredibly flavorful, featuring tender potatoes and a rich, creamy texture that will have you savoring every bite.
Ingredients
- 4 medium-sized potatoes peeled and thinly sliced
- 6 large eggs
- 1 medium onion finely chopped (optional, but recommended!)
- Salt to taste
- Olive oil for frying
Instructions
- Prep the Potatoes: Begin by peeling and thinly slicing the potatoes. If you’re using onion, chop it finely.
- Heat the Oil: In a large non-stick frying pan, heat enough olive oil to cover the bottom of the pan over medium heat.
- Cook the Potatoes: Add the sliced potatoes (and onions, if you opted for them) to the pan. Cook gently, stirring occasionally, until the potatoes are tender but not browned, about 15 to 20 minutes.
- Drain the Potatoes: Once cooked, drain the potatoes from the oil and place them in a bowl. Allow them to cool slightly.
- Beat the Eggs: In a separate bowl, beat the eggs and season them with a pinch of salt.
- Combine: Add the warm potatoes to the egg mixture and gently stir until well coated.
- Cook the Omelette: Wipe the pan clean and add a little more oil. Pour the potato and egg mixture into the pan and cook on medium heat for about 5-7 minutes until the bottom is set and golden.
- Flip: To flip the omelette, place a large plate over the pan and carefully invert it. Slide the omelette back into the pan to cook the opposite side for another 5 minutes.
- Serve: Once fully cooked and set, slide it onto a serving plate. You can serve it warm or cold!