Prep time: 15 mins | Cook time: 20 mins | Total time: 35 mins | Serves: 6
This Spanish Omelette is my kid’s favourite. It’s a fun breakfast that anyone can make using only a few simple ingredients. No, this is not your usual omelette, it’s better with potato stacked layers through the egg!
INGREDIENTS
6 Eggs
1/2-1 c. olive oil
1 lb potatoes such as Yukon Gold, peeled, sliced 1/4-inch thin
1 large onion sliced
1 tbsp chives chopped, for garnish
1/2 tsp salt or to taste
1/2 tsp pepper or to taste
HOW TO MAKE A SPANISH OMELETTE OR TORTILLA
Step 1: In a large bowl, place the eggs and season with salt and pepper. Whisk well and set aside.
Step 2: In a 10 to 12-inches (in diameter) non-stick skillet, heat the olive oil over medium-high heat. Once the oil is hot, add the potatoes to the skillet and fry until tender and golden brown. To the egg bowl, transfer the potatoes when done.
Step 3: To the same skillet, add the onion and fry for about 3 to 5 minutes until golden. To the same bowl as the eggs and potatoes, transfer the onion and drain the oil, leaving only a couple of tbsp in the skillet. Stir the potatoes gently with the onion and eggs.
Step 4: Into the skillet, pour the egg mixture and adjust the heat to low. Even out the surface using a spatula. Put the lid on and cook for about 3 to 4 minutes or until the edges are set. With the same spatula, loosen the edges.
Step 5: Over the omelette, place a large plate and carefully flip the pan in one swift motion to transfer the omelette to the plate.
Step 6: Into the skillet, slide the omelette back, cooked side facing upwards. Continue to cook for an additional 3 to 4 minutes or until cooked through.
Step 7: Before serving, garnish the omelette with chives. Enjoy right away!
NOTE:
You can store the cooled-down omelette in the fridge for up to 3 days in an airtight container.
Nutrition Facts:
Calories: 291kcal (15%)Carbohydrates: 16g (5%)Protein: 7g (14%)Fat: 22g (34%)Saturated Fat: 4g (25%)Cholesterol: 164mg (55%)Sodium: 262mg (11%)Potassium: 415mg (12%)Fiber: 2g (8%)Sugar: 2g (2%)Vitamin A: 259IU (5%)Vitamin C: 17mg (21%)Calcium: 39mg (4%)Iron: 2mg (11%)
Ingredients
- 6 Eggs
- 1/2-1 c. olive oil
- 1 lb potatoes such as Yukon Gold, peeled, sliced 1/4-inch thin
- 1 large onion sliced
- 1 tbsp chives chopped, for garnish
- 1/2 tsp salt or to taste
- 1/2 tsp pepper or to taste
Instructions
Step 1: In a large bowl, place the eggs and season with salt and pepper. Whisk well and set aside.
Step 2: In a 10 to 12-inches (in diameter) non-stick skillet, heat the olive oil over medium-high heat. Once the oil is hot, add the potatoes to the skillet and fry until tender and golden brown. To the egg bowl, transfer the potatoes when done.
Step 3: To the same skillet, add the onion and fry for about 3 to 5 minutes until golden. To the same bowl as the eggs and potatoes, transfer the onion and drain the oil, leaving only a couple of tbsp in the skillet. Stir the potatoes gently with the onion and eggs.
Step 4: Into the skillet, pour the egg mixture and adjust the heat to low. Even out the surface using a spatula. Put the lid on and cook for about 3 to 4 minutes or until the edges are set. With the same spatula, loosen the edges.
Step 5: Over the omelette, place a large plate and carefully flip the pan in one swift motion to transfer the omelette to the plate.
Step 6: Into the skillet, slide the omelette back, cooked side facing upwards. Continue to cook for an additional 3 to 4 minutes or until cooked through.
Step 7: Before serving, garnish the omelette with chives. Enjoy right away!
Notes
You can store the cooled-down omelette in the fridge for up to 3 days in an airtight container.
