Description
A traditional Spanish Omelet made with tender slow cooked potatoes, sweet onions, and fluffy eggs, gently cooked until golden on the outside and creamy in the center. Simple ingredients come together to create a comforting and timeless classic.
Ingredients
Scale
- 6 large eggs
- 500 grams potatoes, peeled and thinly sliced
- 1 medium onion, thinly sliced
- 1/2 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Place a nonstick skillet over medium low heat and add the olive oil.
- Add the thinly sliced potatoes and onion to the skillet. Cook gently for 15 to 20 minutes, stirring occasionally, until the potatoes are soft but not browned. Season with salt and black pepper.
- In a large bowl, beat the eggs until well combined.
- Drain the potatoes and onions from excess oil, then gently fold them into the beaten eggs. Let the mixture rest for 5 minutes.
- Return the skillet to medium low heat and pour the egg and potato mixture into the pan. Spread evenly and cook for 5 to 7 minutes until the bottom is set.
- Place a large plate over the skillet and carefully flip the omelet onto the plate.
- Slide the omelet back into the skillet to cook the other side for 4 to 5 minutes until fully set but still slightly tender in the center.
- Remove from heat and allow to rest for a few minutes before slicing and serving.
Notes
- Cook the potatoes slowly to achieve a tender, creamy texture.
- Use medium low heat to prevent over browning.
- Let the omelet rest before slicing for cleaner cuts.
- Serve warm or at room temperature for best flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 2g
- Sodium: 360mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 185mg