Potato Omelette (Tortilla Española)

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Main Ingredients

• Potatothinly sliced500 g
• Egg6
• Onionthinly sliced1
• Olive Oil1 cup

Seasonings

• Salt1 tsp
• Black Pepper½ tsp

1. 1

   Slice the potatoes and onions thinly. Heat the olive oil in a large pan and add the potatoes and onions. Cook over low heat, stirring occasionally, for about 15-20 minutes until the potatoes are tender.

2. 2

   Transfer the cooked potatoes and onions to a bowl, draining the oil with a slotted spoon. Discard the excess oil from the pan.

3. 3

   Whisk the eggs with salt and black pepper in a bowl. Add the drained potatoes and onions to the egg mixture and mix well.

4. 4

   Add 1-2 tablespoons of olive oil to the same pan and heat it. Pour the mixture into the pan and cook over medium-low heat for about 8-10 minutes until the edges start to set.

5. 5

   Using a spatula, loosen the edges of the omelette from the pan. Cover with a plate and quickly flip the omelette onto the plate. Slide the omelette back into the pan to cook the other side for 5-7 minutes.

6. 6

   Slice and serve hot or warm.