Spanish Omelette consisting of just 4 basic ingredients (more could be added) is a classic Spanish recipe, an impressive dish, super easy to make and it is greatly versatile. A fabulous and delishhh dish indeed!
Course Appetizer, Breakfast, Brunch, Dinner, Lunch, Main Course, Main Dish, Side Dish
Wash, peel and slice the potatoes, rinse them again and allow them to drain in a colander while you prepare other ingredients.
Peel, wash and shred the onion and add to the potatoes ready to be tossed in the heated pan.
Heat up the olive oil in a medium to large non-stick pan or non-stick skillet on medium-high heat.
Add the 2 tablespoon of olive oil. Add the sliced potatoes and chopped onions, and season well with salt and pepper. Sautee these for 1-2 minutes. Turn the heat down and toss occasionally. Cover and allow those to cook slowly (on low heat) for 15 minutes until the potatoes are nice and soft. Don't forget to turn and toss them a couple of times while cooking. Add the shredded red pepper now if you chose to use it.
Meanwhile, whisk the 6 eggs in a large bowl. Whisk them well and season a little more with salt and pepper.
Add the whisked eggs to the potato and onion. Mix a little so the egg mixes with the potato and spreads evenly around the pan.
Let it sizzle for 1 minute or so, then turn the heat down to the minimum and allow the omelet to cook (uncovered) slowly for approximately 7-8 minutes.
When the tortilla is about â…” set, slide the omelet from the pan onto a plate, then immediately flip the plate so that the omelet lands back in the pan, cooked side up.
Place the non-stick pan back on low heat, and let it cook slowly for another 4-5 minutes.
When the omelet is ready, take it out onto a serving plate and cut it into slices, pizza-like slices. Serve with any salad, crusty bread, or however you fancy.
Notes
3 medium potatoes or 4 smaller ones;Â
use organic ingredients if you can;Â
mix the potatoes and onions with the beaten/whisked eggs and allow to rest for 10-15 min for the flavours to blend in. I only do this when I have the time.Â
Serve with crusty bread and some homemade avocado oil mayo. Mmm!