Spanish Omelette Recipe – It’s So Easy To Make With This Recipe

Spanish Omelette

Today I wanted to share with you one of the easiest but most delicious recipes that I have eaten in Spain. Although it looks like an egg with potatoes that we all love in the visual, thanks to its soft inner texture and crispy surface, the perfect harmony of onions with potatoes and eggs and the superior taste of the omelets we know await you. Bon Appetit!

Materials

5 large eggs

1 small onion

3 medium potatoes

Wipe off 1 teaspoon of salt

Black pepper

1/2 cup of olive oil (for frying)

(For 1 20 cm omelette – 200 ml water glass)

Fabrication

Take the olive oil into a deep bowl and heat it, it will not be too hot, but the moire should have started in the oil.

Slice the potatoes into 2-3 mm thick, 2 finger wide rectangles and wash, remove from starch and dry thoroughly.

Slice the onion the same size as the potatoes.

Fry the potatoes and onions in the oil you have heated in a pan for 10-12 minutes over medium heat. They will soften and acquire a light golden hue, but they should not be brown.

Beat the eggs by hand in a large bowl at room temperature, add salt and any amount of black pepper. Make a homogeneous egg mixture, like making an omelet.

After the frying process is finished, strain the oil of the potato and onion and wait 10 minutes on a napkin or strainer to absorb the first heat. After the potatoes are warmed, add them to the eggs and mix well without crushing the potatoes.

Pour the egg mixture into a preheated 20 cm diameter pan and grease the bottom and cook for 5-6 minutes over medium heat with the lid closed. It is important that the ceiling you use is not too wide, if it is too thin, we cannot achieve the desired texture.

When the base is colored and the egg is cooked at a high rate, turn your omelet over with a plate and cook until the other side is colored.

If you wish, you can add a small amount of melted cheese or other spices – vegetables to the mixture. Bon Appetit!