Description
A classic Spanish Omelet made with thinly sliced potatoes, onions, scallions, and free-range eggs, gently fried in olive oil to create a crispy-edged, tender, and flavorful dish. Perfect served hot or chilled, this versatile omelet is ideal for any meal or as a savory snack.
Ingredients
Scale
Vegetables
- 5 Potatoes, peeled and thinly sliced
- 1/2 Onion, sliced or minced
- Scallion, minced, to taste
Eggs
- 6 Free Range Eggs
Oils and Seasonings
- 1 cup Olive Oil
- Salt, to taste
- Ground Black Pepper, to taste
Instructions
- Prepare Vegetables: Peel and thinly slice the potatoes. Slice or mince the half onion according to your preference. Combine both in a bowl and then transfer to a standard-sized cast-iron or nonstick skillet.
- Heat Oil: Add 1 cup of olive oil to the skillet and bring it to a gentle boil, ensuring the potatoes and onions are submerged.
- Fry Potatoes and Onions: Fry until the potatoes become crispy on the edges and can be pierced easily with a fork or break apart slightly, indicating they are cooked through.
- Drain Excess Oil: Turn off the heat and carefully remove the excess oil from the pan, leaving about 1 to 2 tablespoons to cook the eggs with the potatoes and onions.
- Mix Eggs and Seasonings: In a separate bowl, beat the free-range eggs with salt, ground black pepper, and minced scallion to taste. Pour the egg mixture evenly over the cooked potatoes and onions in the hot oil.
- Cook the Omelet: Cook on medium heat until the edges of the omelet turn crispy. Use a spatula to lift the omelet slightly and check if it is browning but not burning.
- Flip the Omelet: Place a flat plate larger than the skillet upside down on top, then carefully flip the skillet and omelet onto the plate. Slide the uncooked side of the omelet back into the pan gently to cook the other side.
- Final Cooking and Serving: Cook until the bottom is crispy and the omelet is fully set. Slide it onto a serving dish. Serve hot or chill in the fridge to enjoy cold, as traditional.
- Storage: This omelet keeps well in the fridge for up to one week, making it a great option for picnics or meal prep.
Notes
- Use free-range eggs for better flavor and nutrition.
- Slicing potatoes thinly ensures even cooking and tenderness.
- Be careful not to burn the omelet when frying; moderate heat is best.
- Traditionally served cold but equally delicious warm.
- Reserve some scallions to garnish if desired.
- Ensure to leave a small amount of oil in the pan before adding eggs to prevent sticking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Spanish
Keywords: Spanish omelet, tortilla española, potato omelet, fried egg dish, traditional Spanish recipe, easy brunch, picnic food
