Spanish Omelette
Ingredients:
4 medium potatoes, peeled and thinly sliced
1 small onion, thinly sliced
6 large eggs
1/2 cup olive oil
Salt and pepper, to taste
Instructions:
1 Heat olive oil in a large non-stick skillet over medium heat. Add the potatoes and onion. Cook slowly, stirring occasionally, until tender but not browned, about 15-20 minutes.
2 Beat the eggs in a large bowl and season with salt and pepper. Once the potatoes and onions are cooked, drain the excess oil and add them to the beaten eggs. Mix gently to combine.
3 Heat a small amount of olive oil in the skillet. Pour in the egg mixture and cook on low heat, swirling occasionally, until the edges begin to set.
4 Once the edges are firm, carefully flip the omelette onto a plate and slide it back into the pan to cook the other side.
5 Cook for another 3-5 minutes until golden and firm throughout. Let it cool slightly before serving in wedges.
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