Spanish Omelette Recipe
A classic Spanish Omelette featuring tender potatoes and eggs cooked slowly in olive oil to create a rich, custardy texture perfect for any meal of the day.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
- Diet: Vegetarian
Ingredients
Main Ingredients
- 1½ pounds waxy potatoes
- 6 large eggs
- ½ cup olive oil
- 1 teaspoon salt
- 1 medium onion, thinly sliced (optional)
Instructions
- Preheat Your Equipment: Heat olive oil in a non-stick skillet over medium-low heat to prepare for cooking the potatoes slowly.
- Combine Ingredients: In a large bowl, whisk together the eggs and salt until fully blended, then set aside.
- Prepare Your Cooking Vessel: Add the sliced potatoes and onions (if using) to the heated skillet and cook gently for 20 minutes until the potatoes are tender but not browned.
- Assemble the Dish: Use a slotted spoon to transfer the cooked potatoes and onions into the egg mixture. Allow the mixture to rest for 5 minutes to meld flavors.
- Cook to Perfection: Pour the potato and egg mixture back into the skillet and cook over low heat for 7 minutes until mostly set but slightly runny on top.
- Finishing Touches: Carefully invert the omelette onto a plate, then slide it back into the skillet to cook the other side for an additional 5 minutes until fully set and golden.
- Serve and Enjoy: Allow the omelette to cool slightly, slice into wedges, and serve warm or at room temperature.
Notes
- Use waxy potatoes like Yukon Gold for the best texture and creaminess.
- Cook the potatoes slowly over low heat to avoid browning and maintain tenderness.
- The onion is optional but adds a nice sweetness; omit if preferred.
- Be careful when inverting the omelette to avoid breaking it; using a large flat plate helps.
- This dish can be served warm or at room temperature, making it great for picnics or packed lunches.
Find it online: https://hotsavors.com/spanish-omelette-recipe/
