Spanish Potato Omelette

One of the great classics of Spanish cuisine. Potatoes, eggs and just a few simple ingredients come together to create an omelette that is golden on the outside and soft and moist on the inside.

Ingredients — Serves 4

• 6 eggs

• 600 g potatoes

• 1 medium onion (optional)

• Olive oil

• Salt

Method

1. Peel the potatoes and cut them into thin, irregular slices.

2. If using onion, slice it thinly.

3. Cook the potatoes and onion over a medium-low heat in plenty of olive oil. They should become tender and lightly golden, without turning crispy.

4. Drain well and allow to cool slightly.

5. Beat the eggs in a large bowl with a pinch of salt.

6. Add the potatoes and onion and mix gently. Leave to rest for 5 minutes to allow the ingredients to combine.

7. Heat a non-stick frying pan with a little olive oil and pour in the mixture.

8. Cook over a medium heat for a few minutes, then carefully flip the omelette using a plate and finish cooking on the other side.

9. Adjust the cooking time depending on whether you prefer your omelette softer and creamier or more firmly set.

💡 Tip

The secret is to cook the potatoes slowly and avoid overcooking the omelette. For a creamier texture, the centre should remain soft, while always ensuring proper food handling and storage.

Time: 40 min · Difficulty: Medium · Servings: 4