Crispy potatoes, caramelised onions and fluffy eggs come together in this authentic Spanish omelette.
Ingredients
- 4 large eggs
- 3 medium potatoes, peeled and thinly sliced
- 1 medium onion, thinly sliced
- ½ cup olive oil
- Salt, to taste
- Black pepper, to taste (optional)
- Chopped parsley, for garnish (optional)
Preparation
- Heat the olive oil in a non-stick pan over medium heat.
- Add the sliced potatoes and onions. Cook gently for 15–20 minutes until the potatoes are tender and the onions are soft. Avoid browning them too much.
- Drain the potatoes and onions, reserving a little oil if needed.
- Beat the eggs in a large bowl and season with salt and black pepper.
- Add the cooked potatoes and onions to the eggs and let the mixture rest for 5 minutes.
- Heat 1–2 tablespoons of the reserved oil in the same pan. Pour in the egg mixture and cook over low heat until the bottom is set.
- Place a large plate over the pan, carefully flip the omelette onto the plate, then slide it back into the pan to cook the other side for another 3–5 minutes.
- Cook until the centre is just set. Transfer to a serving plate and allow it to rest for a few minutes before slicing.
Serving suggestion
Serve warm or at room temperature with a fresh green salad, toasted crusty bread, olives, or a dollop of garlic aioli.
