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Spanish Omelette
Spanish Omelette
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Satisfying Spanish omelette with crispy potatoes, onions, tomatoes, and eggs.
Ingredients:
  • 0.5 cup olive oil
  • 0.5 pound potatoes, thinly sliced
  • 1 large onion, thinly sliced
  • 4 large eggs
  • 2 medium tomatoes - peeled, seeded, and coarsely chopped
  • 2 green onions, chopped
Instructions:
  • In a large skillet over medium-high heat, heat oil. Add potatoes, season with salt and pepper, and cook until golden brown and crisp, stirring occasionally for 10 to 14 minutes. Then add onions and cook until soft and starting to brown, for about 6 to 8 minutes.
  • Season eggs with salt and pepper after vigorously whisking. Pour them into the skillet with other ingredients, gently stirring to combine. Cook on low heat until eggs start to brown on the bottom, for about 4 to 5 minutes.
  • Use a spatula to gently loosen the omelette. Place a large plate over the pan and carefully flip the omelette onto the plate. Slide the uncooked side back into the pan and cook for 4 to 5 minutes until the eggs are set.
  • Garnish the dish with fresh tomato and green onion before serving while still warm.

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