Spanish Omelette

🛒 Ingredients

• Potatoes 150 g · 116 kcal
• Eggs 50 g · 75 kcal
• Onion 25 g · 10 kcal
• Olive Oil 10 g · 90 kcal

👨‍🍳 Instructions

1. Peel and thinly slice the potatoes and onion. Heat a generous amount of olive oil in a large non-stick pan over medium heat.
2. Add the sliced potatoes and onion to the hot oil. Cook slowly, stirring occasionally, until the potatoes are very tender but not browned, about 15-20 minutes. Drain excess oil.
3. While potatoes cook, whisk the eggs in a large bowl with salt. Once potatoes are tender and drained, add them to the whisked eggs and mix well.
4. Heat a small amount of fresh olive oil in the same pan over medium-high heat. Pour the potato and egg mixture into the pan, spreading it evenly.
5. Cook for 5-7 minutes until the bottom is golden brown and set. Place a large plate over the pan, invert the tortilla onto the plate, then slide it back into the pan to cook the other side.
6. Continue cooking for another 5-7 minutes until fully cooked through. Slide the tortilla onto a serving plate, let it cool slightly, then cut into wedges and serve warm or at room temperature.