A classic Spanish dish made with tender potatoes, onions, and eggs, cooked slowly until golden. Simple yet satisfying, it’s perfect for breakfast, lunch, or tapas night.
Ingredients
- 6 large eggs
- 1 lb (450 g) potatoes, peeled and thinly sliced
- 1 medium onion, thinly sliced (optional, traditional in many regions)
- ½ cup olive oil
- Salt & black pepper, to taste
Instructions
- Cook Potatoes & Onion:
Heat olive oil in a large nonstick skillet over medium-low heat. Add potatoes and onion.
Cook gently, stirring occasionally, until potatoes are tender but not browned, about 15 minutes.
Drain, reserving 2 tbsp of the oil. - Beat Eggs:
In a large bowl, whisk eggs with salt and pepper. Add cooked potatoes and onion; stir gently to coat. - Cook Omelet:
Heat reserved oil in the skillet over medium heat. Pour in egg mixture, spreading evenly.
Cook 5–7 minutes until the bottom is golden and set. - Flip & Finish:
Place a large plate over the skillet and carefully invert the omelet onto the plate.
Slide it back into the skillet and cook 3–4 minutes on the other side until fully set. - Serve:
Let rest 5 minutes before slicing into wedges. Serve warm or at room temperature.
Tip: For a softer, more traditional texture, undercook slightly in the center. Add diced bell peppers, chorizo, or herbs for a twist.
Yield: 4–6 servings
Total Time: ~30 minutes