Prepare the Potatoes and Onions:
Peel and slice 1 medium-sized potato using a mandolin (about ⅕ inch thick).
Slice 1 cup of onions to the same thickness. Cut both the potato and onion slices into halves or quarters to speed up cooking.
Heat a 10-inch pan over medium heat. Add 2 tablespoons of olive oil and let it heat until shimmering.
Add the potatoes and onions to the pan, tossing them in the oil to coat evenly.
Cook over medium heat for 10-15 minutes, flipping and stirring every 3-4 minutes. Adjust the heat between medium and medium-high as needed.
Once the potatoes are fork-tender and the onions are golden and caramelized, scoop them out using a strainer, leaving the oil in the pan.
Prepare the Egg Mixture:
In a large bowl, crack 3 eggs and beat them until smooth.
Add the cooked potato and onion mixture to the eggs.
Season with ½ teaspoon of salt (or to taste) and freshly ground black pepper. Stir gently to combine.
Cover the mixture and let it sit for 15-20 minutes to allow the flavors to meld.
Cook the Omelette:
Leave about 1 tablespoon of oil in the pan and heat it over medium heat.
Pour the potato and egg mixture into the pan, spreading it out evenly with a spatula.
Cook over medium-high heat for about 1 minute until the eggs begin to set.
Reduce the heat to medium-low and cook for an additional 2-3 minutes until the top is still slightly runny.
Loosen the edges of the omelette with a spatula, ensuring it will slide out easily.
Place a flat plate over the pan and carefully flip the omelette onto the plate.
Slide the omelette back into the pan, uncooked side down. Cook over medium-high heat until the bottom is golden brown, then reduce the heat to medium-low and cook until fully set, about 1-2 minutes more.
Serve:
Turn the omelette out onto a plate and serve warm or at room temperature.
The omelette should be soft and moist on the inside with a golden brown crust on the outside.
Serving Suggestions:
Serve with a fresh salad or crusty bread for a complete meal.
It pairs well with a glass of Spanish red wine or a refreshing cold beer.
Cooking Tips:
Mandolin Precision: Use a mandolin for even slicing to ensure the potatoes and onions cook uniformly.
Flipping Trick: If flipping the omelette is difficult, you can use a broiler to cook the top side instead.
Customize: Add ham, bacon, spinach, cheese, or peppers for extra flavor and variety.
Nutritional Benefits:
High in Protein: The eggs provide a good source of protein for muscle maintenance and repair.
Healthy Fats: Olive oil is rich in heart-healthy monounsaturated fats.
Rich in Vitamins: Potatoes are a good source of vitamin C and potassium.
Dietary Information:
Vegetarian: This dish is naturally vegetarian.
Gluten-Free: The recipe is gluten-free, making it suitable for those with gluten sensitivities.
Storage Tips:
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: To reheat, simply warm in a pan or in the microwave until heated through.
Why You’ll Love This Recipe:
Simple Ingredients: Made with everyday pantry staples, it’s easy to whip up without a trip to the store.
Customizable: You can make it your own by adding your favorite ingredients like cheese, meats, or veggies.
Delicious and Filling: A perfect combination of hearty potatoes and eggs makes this dish both comforting and satisfying.
Conclusion:
This Spanish-style potato and onion omelette is a timeless classic. It’s soft, flavorful, and incredibly easy to make. Whether you’re enjoying it warm or at room temperature, the simple ingredients and comforting taste will make it a go-to dish in your home.
ENJOY AND PLEASE SHARE THIS RECIPE WITH YOUR FAMILY AND FRIENDS FOR MORE EASY RECIPESTHANK YOU SO MUCH
