Description
A classic Spanish dish made with eggs, potatoes, and onions, perfect for any meal.
Ingredients
Scale
- 4 large eggs
- 2 medium potatoes
- 1 medium onion
- Salt
- Olive oil
Instructions
- Peel and slice the potatoes and onion thinly.
- Heat olive oil in a skillet over medium heat. Add the sliced potatoes and onion, cooking until softened and just starting to turn golden—about 10-15 minutes.
- In a bowl, crack the eggs and add a pinch of salt. Whisk until frothy.
- Drain the cooked potatoes and onions, allowing excess oil to drip off. Gently fold them into the beaten eggs.
- In the same skillet, add more olive oil if needed, and pour in the egg and potato mixture. Cook on medium heat until nearly set (about 5-7 minutes).
- Carefully flip the omelette over using a plate, and cook the other side until golden brown and fully set.
- Serve warm or at room temperature.
Notes
Ensure even slicing of the potatoes and onions for consistent cooking. Let the ingredients soften to develop flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 0mg