Spanish Omelette

🛒 Ingredients

• Potatoes, peeled 600 g · 462 kcal
• Onion 150 g · 60 kcal
• Large eggs 360 g · 558 kcal
• Olive oil 55 g · 486 kcal

👨‍🍳 Instructions

1. Peel the potatoes and onion, then slice the potatoes thinly (about 3mm thick) and dice the onion finely. Pat the potato slices dry with a kitchen towel to remove excess starch.
2. Heat olive oil in a non-stick frying pan (about 24-26cm diameter) over medium heat. Add the potato slices and a pinch of salt, frying gently until soft and slightly golden, stirring occasionally, about 15-20 minutes.
3. Add the diced onion to the pan with the potatoes and continue to fry until the onion is translucent and soft, about 5-7 minutes. Drain off most of the excess oil, leaving just a little in the pan.
4. In a large bowl, whisk the eggs with a pinch of salt until well combined. Add the cooked potato and onion mixture to the eggs, stir gently to coat everything evenly, and let it rest for 5 minutes.
5. Reheat the same pan with a tiny bit of olive oil over medium-low heat. Pour in the egg, potato, and onion mixture, spreading it evenly. Cook for 8-10 minutes, shaking the pan gently to prevent sticking, until the bottom is set and golden.
6. Place a large plate over the pan, invert the omelette onto the plate, then slide it back into the pan (uncooked side down). Continue cooking for another 5-7 minutes until fully set and cooked through. Serve hot or at room temperature, cut into wedges.