A classic Spanish omelette made with eggs, potatoes, and onions.
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Peel and thinly slice the potatoes and onion.
Heat olive oil in a pan over medium heat.
Add potatoes and onion to the pan and cook until soft.
Beat the eggs in a bowl and season with salt.
Add the cooked potatoes and onion to the eggs and mix well.
Pour the mixture back into the pan and cook on low heat until the bottom is set.
Flip the omelette and cook the other side until fully set.
Use a non-stick pan to prevent the omelette from sticking.
For a fluffier omelette, beat the eggs thoroughly.
Can I add other ingredients to the Spanish potato omelette?
Yes, you can add ingredients like bell peppers or chorizo for extra flavor.
How do I flip the omelette without breaking it?
Use a large plate to cover the pan, then flip the pan and plate together.
Can I make the omelette ahead of time?
Yes, you can make it ahead and serve it at room temperature.
What is the best type of potato to use?
Waxy potatoes like Yukon Gold work best for this recipe.
Is it necessary to use onions?
Onions add flavor, but you can omit them if you prefer.
