Spanish Omelette
The ultimate comfort food, this Spanish Omelette is a delicious mix of eggs and potatoes. Perfect for any time of the day, it’s an easy weeknight dinner that satisfies cravings. Make it tonight for a flavorful delight!
Equipment
- Skillet
- Frying Pan
- Whisk
- Peeler
- Chef's Knife
- Mixing Bowl
- Wooden Spoon
Ingredients
- ½ to 1 cup olive oil
- 1 pound potatoes such as Yukon Gold, peeled, sliced 1/4" thin
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
- 1 large onion sliced
- 6 eggs
- 1 tablespoon chives chopped, for garnish
Instructions
- In a large bowl, whisk the eggs well with salt and pepper to taste. Make sure they’re well combined to create a fluffy texture.
- Heat the olive oil in a non-stick skillet, ideally 10 to 12 inches in diameter, over medium-high heat. Add the potatoes, frying them until they’re soft and golden brown. Use a slotted spoon to transfer them to the bowl with the eggs.
- In the same skillet, add the onion and fry for 3 to 5 minutes until golden. Transfer the onion to the bowl with the eggs and potatoes, draining the oil but leaving a few tablespoons in the skillet. Gently stir everything together.
- Pour the egg mixture back into the skillet, reducing the heat to low. Use a spatula to create an even surface. Cover with a lid and cook for 3 to 4 minutes until the edges are set. Carefully loosen the edges with the spatula.
- Place a large plate over the omelette, gripping it firmly. In one swift motion, flip the omelette onto the plate, cooked side facing up. Slide the omelette back into the skillet to cook for another 3 to 4 minutes until fully set.
- Once cooked, gently slide the omelette out onto a plate or repeat the flipping step. Garnish with fresh chives and serve warm.
Notes
- Tip 1: Transfer the omelette to an airtight container and store in the fridge for up to three days. Let it cool completely before storing to avoid condensation.
- Tip 2: You can freeze slices of the omelette. Just make sure to wrap them tightly and use them within a month for the best quality.
- Tip 3: Feel free to add vegetables like bell peppers or spinach for a twist. Adjust your cooking time as needed.
- Tip 4: Pair your Spanish Omelette with a fresh salad, crusty bread, or a side of aioli for an extra touch.
- Tip 5: This dish is perfect for meal prep; make a big batch and enjoy it throughout the week.