Traditional Spanish omelet
by Tavolino
This classic Spanish omelet recipe combines sautéed potatoes and onions with beaten eggs, cooked until it reaches a juicy, golden texture. It is a versatile dish, perfect for any time of the day.
Ingredients
- Medium potatoes 4 units
- Eggs 4 units
- White onion 1 unit
- Salt to taste
- Pepper to taste
- Oil a little
Preparation
- 1
Peel the 4 medium potatoes and the 1 white onion. Slice them into thin, uniform pieces.
- 2
Beat the 4 eggs in a large bowl. Add salt and pepper to taste and mix well.
- 3
Heat plenty of oil in a large frying pan over medium heat.
- 4
Add the potatoes and onion to the pan. Cook everything over low heat for 20 minutes until tender.
- 5
Drain the excess oil from the potato and onion mixture.
- 6
Add the potatoes and onion to the bowl with the beaten eggs.
- 7
Let the mixture rest in the bowl for 5 minutes so the flavors meld.
- 8
Pour the mixture into a hot frying pan with a little oil.
- 9
Cook over medium heat for 3 minutes until the edges set.
- 10
Flip the omelet using a large flat plate.
- 11
Cook on the other side for 2 more minutes so it stays juicy on the inside.
- 12
Remove from the pan and serve hot or at room temperature.