Description
A classic Spanish omelette made with tender potatoes, eggs, and onions, cooked to golden perfection. This simple yet flavorful dish is a staple of Spanish cuisine, perfect for breakfast, lunch, or tapas.
Ingredients
Units
Scale
- 4 medium potatoes, peeled and thinly sliced
- 1 small onion, thinly sliced
- 6 large eggs
- 1/2 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat olive oil in a nonstick pan over medium heat. Add potatoes and onions, cooking gently until tender but not browned (about 15 minutes).
- Drain excess oil and transfer potatoes and onions to a bowl.
- In a separate bowl, beat the eggs with salt and pepper, then mix in the cooked potatoes and onions.
- Return the pan to medium heat with a little olive oil. Pour in the egg mixture, cooking for about 5 minutes until the edges set.
- Carefully flip the tortilla using a plate and slide it back into the pan to cook the other side for another 3-5 minutes.
- Once golden and firm, transfer to a plate, let cool slightly, then slice and serve.
Notes
- For a more traditional taste, cook the potatoes and onions slowly in olive oil until soft.
- Serve warm or at room temperature with a side of crusty bread or a simple salad.
- Add diced chorizo or bell peppers for extra flavor variations.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course / Tapas
- Method: Pan-frying
- Cuisine: Spanish
