Spanish Omelette
Ingredients
- ½ cup olive oil
- ½ pound potatoes, thinly sliced
- salt and pepper to taste
- 1 large onion, thinly sliced
- 4 large eggs
- 2 medium tomatoes - peeled, seeded, and coarsely chopped (Optional)
- 2 green onions, chopped (Optional)
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Instructions
- Gather all ingredients.
- Heat oil over medium-high heat in a large skillet. Add potatoes and season lightly with salt and pepper; cook, stirring occasionally, until golden brown and crisp, 10 to 14 minutes. Add onions; cook and stir until soft and beginning to brown, 6 to 8 minutes.
- Whisk eggs in a bowl; season with salt and pepper.
- Pour eggs into the skillet and stir gently to combine with potatoes and onion. Reduce the heat to low and cook until eggs begin to brown on the bottom, 4 to 5 minutes.
- Loosen omelette with a spatula. Invert a large plate over the pan, and carefully flip omelette out onto the plate. Slide omelette, uncooked-side down, back into the pan. Cook until eggs are set, 4 to 5 minutes.
- Serve warm, garnished with tomato and green onion.
Source
Original recipe: View Original