Description
A classic Spanish omelet made with tender potatoes, eggs, and onions, cooked to golden perfection. This simple yet delicious dish is a staple in Spanish cuisine, perfect for breakfast, lunch, or tapas.
Ingredients
Units
Scale
- 4 large potatoes, peeled and thinly sliced
- 1 small onion, thinly sliced
- 6 large eggs
- 1/2 cup olive oil
- Salt to taste
- Black pepper to taste
Instructions
- Cook the potatoes and onions: Heat olive oil in a large non-stick skillet over medium heat. Add sliced potatoes and onions, cooking gently for about 15 minutes until tender but not browned.
- Drain excess oil: Remove potatoes and onions with a slotted spoon and drain on a paper towel.
- Prepare the eggs: In a bowl, beat the eggs with salt and black pepper. Gently mix in the cooked potatoes and onions.
- Cook the tortilla: Heat a little oil in the same skillet over low heat. Pour in the egg mixture and cook for about 5 minutes until the edges set.
- Flip the tortilla: Place a plate over the pan, carefully flip the tortilla onto the plate, and slide it back into the pan to cook the other side for another 5 minutes until golden and fully set.
- Serve: Let the tortilla cool slightly before slicing. Serve warm or at room temperature.
Notes
- Use Yukon Gold or Russet potatoes for the best texture.
- For an extra creamy texture, let the potatoes soak in the beaten eggs for a few minutes before cooking.
- Enjoy it on its own or with a side of aioli or crusty bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Tapas, Main Course
- Method: Stovetop
- Cuisine: Spanish, Mediterranean
