Vegetarian
Spanish omelette
Potatoes and onion slowly poached in olive oil, then set with eggs. Golden outside, juicy inside.
- 45 min10 prep · 35 cook
- MediumDifficulty
- 420 kcalper serving
Ingredients
4 servings
- Potatoes600 g
- Onion1
- Eggs6
- Olive oil250 ml
- Saltto taste
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Steps
- 1
Peel the potatoes and slice them thinly. Slice the onion.
- 2
Cook them slowly in the oil over medium-low heat until soft but not browned.
- 3
Drain them well (keep the oil). Beat the eggs with salt, add the potatoes and let it rest.
- 4
Heat 2 tablespoons of the oil in a pan, pour in the mix and cook over medium heat.
- 5
Flip it with the help of a plate and cook the other side.
- 6
Let it rest for a few minutes before cutting.
Tips and questions
- With or without onion?
- Both are traditional. Onion makes it sweeter and juicier; leave it out for the classic, purer potato-and-egg version.
- How do I flip it without breaking it?
- Use a plate wider than the pan, cover it, and turn it over in one quick, confident move. Then slide it back into the pan uncooked side down.
- How long does it keep?
- Up to 2 days covered in the fridge. It is lovely at room temperature, but freezing makes the potato watery, so avoid it.
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