A traditional Spanish dish that’s hearty, simple, and flavorful! This potato and onion omelette is soft on the inside, golden on the outside, and makes a perfect meal for breakfast, lunch, or dinner. It’s incredibly customizable and easy to prepare.
Preparation Time:
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Ingredients:
- 1 medium-sized potato (about 2 cups), peeled and sliced (Yukon Gold, Red, or Russet)
- 1 cup onion, sliced
- ½ tsp salt (or to taste)
- Freshly ground black pepper (to taste)
- 3 large eggs
- 3 tbsp olive oil (divided)
Directions:
Prepare the Potatoes and Onions:
- Peel and slice 1 medium-sized potato using a mandolin (about ⅕ inch thick).
- Slice 1 cup of onions to the same thickness. Cut both the potato and onion slices into halves or quarters to speed up cooking.
- Heat a 10-inch pan over medium heat. Add 2 tablespoons of olive oil and let it heat until shimmering.
- Add the potatoes and onions to the pan, tossing them in the oil to coat evenly.
- Cook over medium heat for 10-15 minutes, flipping and stirring every 3-4 minutes. Adjust the heat between medium and medium-high as needed.
- Once the potatoes are fork-tender and the onions are golden and caramelized, scoop them out using a strainer, leaving the oil in the pan.
Prepare the Egg Mixture:
- In a large bowl, crack 3 eggs and beat them until smooth.
- Add the cooked potato and onion mixture to the eggs.
- Season with ½ teaspoon of salt (or to taste) and freshly ground black pepper. Stir gently to combine.
- Cover the mixture and let it sit for 15-20 minutes to allow the flavors to meld.
Cook the Omelette:
- Leave about 1 tablespoon of oil in the pan and heat it over medium heat.
- Pour the potato and egg mixture into the pan, spreading it out evenly with a spatula.
- Cook over medium-high heat for about 1 minute until the eggs begin to set.
- Reduce the heat to medium-low and cook for an additional 2-3 minutes until the top is still slightly runny.
- Loosen the edges of the omelette with a spatula, ensuring it will slide out easily.
- Place a flat plate over the pan and carefully flip the omelette onto the plate.
- Slide the omelette back into the pan, uncooked side down. Cook over medium-high heat until the bottom is golden brown, then reduce the heat to medium-low and cook until fully set, about 1-2 minutes more.
Serve:
- Turn the omelette out onto a plate and serve warm or at room temperature.
- The omelette should be soft and moist on the inside with a golden brown crust on the outside.
Serving Suggestions:
- Serve with a fresh salad or crusty bread for a complete meal.
- It pairs well with a glass of Spanish red wine or a refreshing cold beer.
Cooking Tips:
- Mandolin Precision: Use a mandolin for even slicing to ensure the potatoes and onions cook uniformly.
- Flipping Trick: If flipping the omelette is difficult, you can use a broiler to cook the top side instead.
- Customize: Add ham, bacon, spinach, cheese, or peppers for extra flavor and variety.
Nutritional Benefits:
- High in Protein: The eggs provide a good source of protein for muscle maintenance and repair.
- Healthy Fats: Olive oil is rich in heart-healthy monounsaturated fats.
- Rich in Vitamins: Potatoes are a good source of vitamin C and potassium.
Dietary Information:
- Vegetarian: This dish is naturally vegetarian.
- Gluten-Free: The recipe is gluten-free, making it suitable for those with gluten sensitivities.
Storage Tips:
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: To reheat, simply warm in a pan or in the microwave until heated through.
Why You’ll Love This Recipe:
- Simple Ingredients: Made with everyday pantry staples, it’s easy to whip up without a trip to the store.
- Customizable: You can make it your own by adding your favorite ingredients like cheese, meats, or veggies.
- Delicious and Filling: A perfect combination of hearty potatoes and eggs makes this dish both comforting and satisfying.
Conclusion:
This Spanish-style potato and onion omelette is a timeless classic. It’s soft, flavorful, and incredibly easy to make. Whether you’re enjoying it warm or at room temperature, the simple ingredients and comforting taste will make it a go-to dish in your home.
Frequently Asked Questions:
- Can I use a different type of potato?
Yes, waxy potatoes like Yukon Gold or red potatoes work best, but Russet potatoes can be used too. - What can I add to the omelette?
You can add ham, bacon, cheese, spinach, bell peppers, or even mushrooms for extra flavor. - Is this omelette gluten-free?
Yes, the recipe is naturally gluten-free. - Can I make this omelette ahead of time?
Yes, you can make the omelette ahead and serve it at room temperature or reheat it later. - How do I store leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. - What can I serve with this dish?
Serve with a fresh salad, bread, or a light soup for a complete meal. - Can I use more eggs?
Yes, you can increase the number of eggs to make a thicker omelette. - How do I prevent the omelette from sticking to the pan?
Make sure the pan is well-oiled and hot before adding the egg mixture. Using a non-stick pan can also help. - What oil is best for this recipe?
Olive oil is traditionally used in Spanish cooking, but any neutral oil will work. - Can I make this without a mandolin?
Yes, you can slice the potatoes and onions thinly with a knife if you don’t have a mandolin