Description
A traditional Spanish omelette made with tender potatoes, sweet onions, and fluffy eggs. This dish is a staple in Spanish cuisine and can be served warm or at room temperature.
Ingredients
Scale
- ½ cup olive oil
- ½ pound potatoes, thinly sliced
- Salt and pepper to taste
- 1 large onion, thinly sliced
- 4 large eggs
- 2 medium tomatoes, peeled, seeded, and coarsely chopped (Optional)
- 2 green onions, chopped (Optional)
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the potatoes and onions, season with salt and pepper, and cook until softened and lightly golden, about 20 minutes.
- In a bowl, whisk the eggs. (Optional: Add the chopped tomatoes and green onions at this point for additional flavor.)
- Once the potatoes and onions are cooked, drain off excess oil, then add the mixture to the bowl with the eggs.
- Pour the combined mixture back into the skillet and cook over low heat for 8-10 minutes, occasionally lifting the edges to allow the uncooked egg to set.
- When the bottom is golden brown and the top is almost set, flip the omelette by covering the pan with a plate, inverting it, and sliding it back into the pan.
- Cook for another 5-7 minutes until fully cooked through.
- Let the omelette rest for a few minutes before serving.
Notes
- For a fluffier texture, you can whisk the eggs until they’re frothy before mixing with the potato-onion mixture.
- Experiment with additional seasonings, such as paprika or garlic powder, for a unique flavor profile.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Brunch, Main Dish
- Method: Stovetop
- Cuisine: Spanish
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 230mg
Keywords: Spanish breakfast recipes Spanish appetizers Mediterranean egg recipes