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Spanish Omelette

Spanish Omelette

Spanish Omelette

By recipes genie | Published on January 2, 2025

Tools & Equipment

1
large skillet
2
cutting board
3
knife
4
large bowl
5
spatula
6
whisk
7
large plate

Ingredients

Produce

  • 1
    1 unit large white onion
  • 2
    1 pound pound of potatoes

Pantry

  • 1
    0.75 cup cup of olive oil
  • 2
    1 teaspoon teaspoon of salt
  • 3
    0.5 teaspoon teaspoon of black pepper

Dairy & Eggs

  • 1
    6 unit large eggs

Directions

1

Prep Vegetables

Peel the potatoes and onion. Slice the potatoes into 1/4-inch thick rounds. Halve the onion and slice each half into thin strips.

2

Sauté Vegetables

In a large skillet, preferably non-stick, heat 1/2 cup of olive oil over medium heat. Add the sliced potatoes and onions. Season with salt and pepper.

3

Cook Potatoes and Onions

Cook, stirring occasionally, until the potatoes are tender and slightly browned, about 15-20 minutes. Do not let them burn, reduce heat if necessary. The onions should become translucent and sweet.

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4

Prepare the Eggs

While the vegetables are cooking, crack the eggs into a large bowl. Whisk them until the yolks and whites are fully combined. Season with a pinch of salt and pepper.

5

Combine Eggs and Vegetables

Once the potatoes and onions are cooked, remove them from the skillet and place them into the bowl with the whisked eggs. Stir well to combine.

6

Pour Mixture into Pan

Add remaining 1/4 cup of olive oil back into the skillet over medium-low heat. Pour the egg and vegetable mixture into the hot skillet. Ensure that the mixture is spread evenly.

7

Cook the First Side

Cook for about 10-15 minutes, or until the bottom of the omelette is golden brown and the edges appear set. Use a spatula to gently lift the edges to check the bottom without breaking the structure.

8

Flip the Omelette

Place a large plate over the skillet. Carefully invert the skillet onto the plate so the omelette is now on the plate, uncooked side up. Slide the omelette back into the skillet to cook the other side. Be careful when handling hot plates and the skillet.

9

Cook the Second Side

Cook the omelette for another 5-10 minutes, until the second side is also set and lightly browned. The center should still be slightly soft but not runny.

10

Rest and Serve

Carefully slide the Spanish omelette onto a serving plate. Let it rest for a few minutes before cutting into wedges. This helps it set further.

Recipe Tips

  • Use a non-stick skillet to prevent the omelette from sticking. If you don't have one, ensure your skillet is well-seasoned.
  • For extra flavor, add a clove of minced garlic with the onions.
  • Make sure the heat is not too high when cooking the vegetables and eggs; otherwise the outside might burn before the inside is cooked.
  • The center of the omelette should be slightly soft, not runny. It will continue to set after it's removed from the heat.
  • Serve with a side salad or a slice of crusty bread.
  • Store any leftovers in the refrigerator and consume within 3 days.

Nutrition Facts (per serving)

Calories

280 kcal

Carbs

20g

Protein

10g

Fat

18g

Fiber

3g

Sugar

3g

Sat. Fat

4g

Sodium

400mg

Trans Fat

0.1g

Cholesterol

210mg

Potassium

450mg

Vitamin A

150%

Vitamin C

15%

Calcium

50%

Iron

2%

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