Spanish Omelette
Ingredients: extra virgin olive oil, onion, potatoes, eggs, sea salt · 30 min cook time · 310kcal · $5.50
Ingredients
0.5l extra virgin olive oil, 1to taste onion, 3to taste potatoes, 6to taste eggs, to taste sea salt
Instructions
1. Pour a generous amount of extra virgin olive oil into a hot pan.
2. Thinly slice an onion and add it directly into the hot oil.
3. Slice the potatoes to about 3 millimeters thickness and add them to the pan.
4. Cook on high heat for 10-15 minutes until potatoes and onions are caramelized and tender.
5. Crack 6 eggs into a large mixing bowl.
6. Drain the cooked potatoes and onions and add them on top of the eggs in the bowl.
7. Season with a bit of sea salt and mix gently without whisking the eggs too much.
8. Cover the bowl with aluminium foil and let the mixture rest for 15 minutes.
9. Transfer the rested tortilla mixture into a non-stick pan.
10. Cook on high heat for about a minute, then lower heat for about 2 minutes.
11. Flip the omelette using a plate, slide it back into the pan, and cook on high heat for a minute then low heat for a couple of minutes.
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