Spanish Omelette

🛒 Ingredients

• Potatoes 600 g · 462 kcal
• Large Eggs 360 g · 558 kcal
• Onion 150 g · 60 kcal
• Olive Oil 40 g · 354 kcal

👨‍🍳 Instructions

1. Peel the potatoes and onions, then slice the potatoes thinly and chop the onion into fine slivers.
2. Heat a generous amount of olive oil in a large non-stick pan over medium heat, then add the potatoes and a pinch of salt.
3. Fry the potatoes gently for about 10-15 minutes until they start to soften, then add the chopped onion and continue frying until both are very tender and lightly golden.
4. Drain off most of the olive oil, leaving just a thin coating in the pan, then transfer the cooked potatoes and onions to a large bowl.
5. In the same bowl, crack the eggs and beat them well, then mix them thoroughly with the potato and onion mixture, adding more salt to taste.
6. Pour the mixture back into the non-stick pan (with the thin oil coating) and cook over medium-low heat for 5-7 minutes until the edges are set and the bottom is golden.
7. 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 for another 3-5 minutes until fully set.
8. Once cooked, slide the tortilla onto a serving plate, let it cool slightly, then slice and serve warm or at room temperature.