🥔 Spanish Omelette (Tortilla Española)

An omelette where potatoes outnumber the eggs and still call it breakfast.

• 45 minTotal time
• 🍳 I can cook a littleDifficulty
• 350kcal
• 4Portions

• 🥦 Vegetarian
• 🍳 Breakfast
• 🥘 Spanish
• 💸 Budget
• 🤗 Comfort food

Ingredients

• 5 medium potatoes, peeled and thinly sliced
• 1 large onion, thinly sliced
• 6 eggs
• 1 cup olive oil, for frying
• Salt and black pepper

How to make it

1. Heat the olive oil in a pan and cook the potato and onion slices on low heat for 20 minutes until soft but not browned.
2. Drain the potatoes and onion from the oil and let them cool slightly.
3. Beat the eggs in a large bowl with a pinch of salt, then add the potatoes and onion and mix well.
4. Heat 2 tablespoons of the same oil in a small pan and pour in the egg and potato mixture.
5. Cook on low heat for 5 minutes, then flip it onto a plate and slide it back to cook the other side for another 5 minutes.
6. Serve warm or at room temperature, cut into wedges.