Ingredients:
– 4 medium potatoes (about 1 lb or 450g), peeled and thinly sliced
– 1 onion, thinly sliced
– 6 large eggs
– Salt, to taste
– Pepper, to taste
– Olive oil
Instructions:
1. Prepare Potatoes and Onions:
– Heat a generous amount of olive oil (enough to cover the bottom of the pan) in a large non-stick skillet over medium heat.
– Add the thinly sliced potatoes and onions to the skillet. Season with salt and cook, stirring occasionally, until the potatoes are tender and lightly golden, about 10-15 minutes. Remove from heat and drain excess oil.
2. Beat the Eggs:
– In a large mixing bowl, crack the eggs and beat them well with a fork or whisk. Season with salt and pepper.
3. Combine Eggs and Potatoes:
– Add the cooked potatoes and onions to the beaten eggs. Mix gently to combine, ensuring the potatoes are evenly coated with the egg mixture.
4. Cook the Omelette:
– Heat 1-2 tablespoons of olive oil in a clean non-stick skillet over medium heat. Pour the egg and potato mixture into the skillet, spreading it out evenly with a spatula.
– Cook for about 4-5 minutes, shaking the pan occasionally and using a spatula to loosen the edges.
5. Flip the Omelette:
– Place a large plate upside down over the skillet. Carefully invert the skillet so the omelette lands on the plate, uncooked side down.
6. Finish Cooking:
– Slide the omelette back into the skillet, uncooked side down. Cook for another 3-4 minutes, or until the omelette is completely set and lightly golden on both sides. You can press lightly with a spatula to ensure even cooking.
7. Serve:
– Once cooked through, slide the Spanish omelette onto a serving plate. Let it cool slightly before slicing into wedges.
– Serve warm or at room temperature, garnished with a drizzle of olive oil if desired.
8. Enjoy:
– Enjoy this classic Spanish dish as a tapa, appetizer, or light meal with a side salad.
Spanish Omelette is a versatile dish that can be enjoyed for breakfast, lunch, or dinner, and it’s a staple in Spanish cuisine known for its simplicity and delicious flavors.
