Traditional Spanish Omelette

Traditional Spanish Omelette

Peel the potatoes and thinly slice them into rounds.
Peel and thinly slice the onion.
Heat the olive oil in a large non-stick skillet over medium heat.
Add the sliced potatoes and onion to the skillet. Season with salt and pepper.
Cook, stirring occasionally, until the potatoes are tender but not browned, about 10-15 minutes.
In a large bowl, beat the eggs. Season with salt and pepper.
Add the cooked potatoes and onion to the beaten eggs and stir to combine.
Heat a clean non-stick skillet over medium heat. Pour the egg mixture into the skillet.
Cook the omelette for about 5-7 minutes, or until the edges start to set.

Using a spatula, gently lift the edges of the omelette and tilt the skillet to allow the uncooked eggs to flow underneath.
Continue cooking until the omelette is set but still slightly runny on top.
Carefully flip the omelette using a large plate. Slide it back into the skillet to cook the other side for another 2-3 minutes.
Ezoic
Slide the omelette onto a plate and let it cool slightly before serving.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes

Kcal: 350 kcal | Servings: 4