Spanish Potato Omelette
User Reviews
3.3
Spanish Potato Omelette
Description
The Spanish Potato Omelette starts with cubed small potatoes and finely chopped onions seasoned lightly with salt. These ingredients are fried in vegetable oil in two batches to get a golden, slightly crisp texture on the potatoes. Once cooked, the potatoes and onions are combined in the frying pan before beaten eggs, salted to taste, are poured over the mixture. Cooking over low to medium heat allows the eggs to set slowly without burning the exterior.
The omelette is flipped using a plate to cook the other side evenly, and gentle pressing with a spoon helps cook the center through, resulting in a firm yet moist texture throughout. This method yields an omelette that holds together well, with a balance of tender cooked potatoes and soft eggs.
This dish is versatile as it can be served hot or cold, suitable for breakfast, lunch, or a light dinner. Additions such as garlic, chorizo, cheese, or ham can be incorporated towards the end of cooking to introduce complementary flavors without overpowering the fundamental potato and egg combination. Care should be taken when flipping and managing oil quantities to avoid accidents and excess greasiness.
Ingredients
- 6 potato small
- 1 onion small
- 4 egg medium
- ½ teaspoon salt
- 2 ½ tablespoon vegetable oil
Instructions
- Peel and cut the potatoes in small and thin cubes.
- Peel and chop the onion, then add it to the potatoes with a quarter teaspoon of salt, and mix well
- In a frying pan, add two tablespoons of oil and fry half the potatoes and onion until golden and crispy.
- Remove them from the pan, and fry the second batch of potatoes.
- When they are cooked, add the first batch of potatoes back to the pan.
- In a bowl, whisk the eggs well with the remaining salt.
- Add more oil to the pan if necessary, before adding the beaten eggs.
- Cook gently on a low to medium heat until the edges become golden.
- Shake the pan a bit, then place a plate large enough to cover the pan on top of it and quickly flip the tortilla over.
- Slowing transfer the omelette back to the pan.
- Cook on the other side until completely set. Use the back of a spoon to press gently over the tortilla so that the middle can be cooked properly.
- Seve hot or cold.
Notes
- Be cautious when flipping the omelette: remove excess hot oil beforehand to prevent burns.
- Limit oil added before pouring eggs to avoid a greasy omelette.
- Optional garlic can be added briefly before eggs for subtle flavor without bitterness.
- Chorizo, cheese, or ham can be stirred in towards the end of cooking for variety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8portions
Amount Per Serving
Calories 101 kcal
% Daily Value*
| Calories | 101kcal | 5% |
| Carbohydrates | 8g | 3% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 81mg | 27% |
| Sodium | 109mg | 5% |
| Potassium | 270mg | 6% |
| Fiber | 1g | 4% |
| Vitamin A | 120IU | 2% |
| Vitamin C | 7.3mg | 8% |
| Calcium | 33mg | 3% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.3
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