Spanish Omelette (Tortilla Española)
Generated on: June 9, 2024
Ingredients
- Eggs6
- Potatoes500 g
- Onion1
- Olive oil100 ml
- Salt
- Black pepper
garnish:
- Fresh parsley
side:
- Bread
- Green salad
Directions
- 1
Peel the potatoes and cut them into thin slices.
- 2
Peel and finely slice the onion.
- 3
Heat the olive oil in a large non-stick frying pan over medium heat.
- 4
Add the potatoes and onions to the pan, season with salt, and cook slowly, stirring occasionally until the potatoes are tender but not browned.
- 5
In a large bowl, beat the eggs, then season with salt and black pepper.
- 6
Drain the potatoes and onions and mix them in with the beaten eggs.
- 7
Remove excess oil from the pan, leaving a bit just to coat it, and return to a medium-low heat.
- 8
Pour the egg and potato mixture back into the pan. Cook slowly, shaking the pan occasionally to prevent sticking.
- 9
When the mixture is mostly set, use a plate to help flip the omelette and cook the other side until done.
- 10
Slide the omelette onto a plate, let it rest for a few minutes, then slice into wedges.
- 11
Garnish with fresh parsley and serve with bread and a green salad.
Enjoy your food!