Spanish Omelette (Tortilla Española)

🛒 Ingredients

• Potatoes 117 g · 90 kcal
• Eggs 55 g · 85 kcal
• Onion 25 g · 10 kcal
• Olive oil 17 g · 150 kcal

👨‍🍳 Instructions

1. Peel and thinly slice the potatoes and onion (if using). Rinse the potato slices to remove excess starch and pat them dry.
2. Heat a generous amount of olive oil in a large non-stick pan over medium heat. Add the potato and onion slices, season with salt, and cook slowly until very tender but not browned, stirring occasionally for about 20-25 minutes.
3. Once cooked, drain the potatoes and onions, reserving some of the olive oil for later. In a large bowl, whisk the eggs vigorously with a pinch of salt until slightly frothy.
4. Add the drained potatoes and onions to the whisked eggs and mix well, ensuring all ingredients are coated. Let it rest for 5-10 minutes to allow the flavors to meld.
5. Heat a small amount of the reserved olive oil in a non-stick pan (about 20-22 cm in diameter) over medium-low heat. Pour in the egg and potato mixture, spreading it evenly.
6. Cook for 5-7 minutes until the edges are set and golden, but the center is still a little runny. Place a large plate over the pan, carefully flip the tortilla onto the plate, then slide it back into the pan to cook the other side.
7. Cook for another 3-5 minutes on the second side until the tortilla is firm but still moist in the center. Slide it onto a serving plate. Let it cool slightly before slicing into wedges and serving warm or at room temperature.