Spanish potato omelette
Approx. 40 min total · 4 servings
A potato and onion omelette to share, with fully set eggs.
Ingredients
- 6 unit(s) Eggs
- 800 g Potatoes
- 200 g Onion
- 100 ml Olive oil
Salt and pepper to taste; water as directed. Unpriced: not assumed free.
Method
- Peel the potatoes and onion and slice thinly.
- Heat the oil in a pan and cook the potatoes and onion on medium-low for 20 minutes until tender. Drain over a bowl and reserve leftover oil.
- Beat the eggs with salt and mix with the potatoes. Add a little reserved oil to the pan and pour in the mixture. Cook on low for 6–8 minutes.
- Turn using a plate and cook another 6–8 minutes; the centre must reach 75°C and be firm. Rest 2 minutes before cutting.
Ingredients on offer
Local availability not confirmed.
6 unit(s) Eggs
No price
800 g Potatoes
No price
200 g Onion
No price
100 ml Olive oil
No price