How To Make Real Spanish Omelette
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Serves:
Ingredients
- 6 large eggs
- 3 medium potatoes
- 1/2 onion, thinly sliced
- 1/2 cup olive oil
- 1 teaspoon salt
- Optional toppings: sliced tomatoes, chopped parsley
Instructions
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Peel the potatoes and slice them into thin rounds.
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In a large skillet, heat the olive oil over medium heat. Add the sliced potatoes and onions. Cook for about 10 minutes, stirring occasionally, until the potatoes are tender and lightly golden.
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Using a slotted spoon, transfer the cooked potatoes and onions to a large bowl.
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In a separate bowl, whisk the eggs with salt.
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Add the cooked potatoes and onions to the whisked eggs and gently mix until well combined.
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Heat a non-stick skillet over medium heat. Pour the egg and potato mixture into the skillet, spreading it evenly.
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Cook for about 5 minutes, or until the bottom is golden brown. Carefully flip the omelette using a large plate or lid to cover the skillet. Slide the uncooked side back into the skillet.
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Cook for another 5 minutes, until both sides are golden brown and the center is set.
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Transfer the omelette to a cutting board and let it cool for a few minutes before slicing into wedges.
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Serve the Real Spanish Omelette hot or at room temperature. Optional: top with sliced tomatoes and chopped parsley.
Nutrition
- Calories : 210kcal
- Total Fat : 15g
- Saturated Fat : 3g
- Cholesterol : 246mg
- Sodium : 588mg
- Total Carbohydrates : 12g
- Dietary Fiber : 2g
- Sugar : 1g
- Protein : 8g
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