Description
A comforting Spanish classic made with tender potatoes, eggs, and onions for a hearty meal.
Ingredients
- 4 medium potatoes (Yukon Gold recommended)
- 6 large eggs
- 1 medium onion, finely chopped
- Salt and pepper, to taste
- Olive oil, for cooking
Instructions
- Slice the potatoes into thin rounds and heat olive oil in a skillet over medium heat.
- Add the sliced potatoes and chopped onion, season with salt and pepper, and sauté until the potatoes are tender.
- In a separate bowl, whisk the eggs until fully blended.
- Combine the softened potatoes and onions with the whisked eggs.
- Pour the mixture back into the skillet and cook on low heat until the eggs begin to set, flipping halfway through.
- Cook until the omelette is golden brown on both sides and fully set. Let it rest for a few minutes before slicing.
Notes
Serve with a side salad or drizzled with olive oil for a balanced meal. This dish can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish