Doesn’t everyone love omelettes? Breakfast omelettes are a classic because they are a pancake-style preparation of eggs that yields a fluffy and flavorful dish. Another perk of making your own morning omelette is that you may customise it anyway you want; for example, potatoes are a staple in the traditional Spanish omelette. Those who want to fill up on a delicious lunch and yet have enough of energy to go through the day can try this dish.
TRADITIONAL SPANISH OMELETTE SUGGESTIONS
The potatoes may be cooked in an air fryer, and the onions can be caramelised and crisped up with just a touch of oil, if you’re not a fan of deep frying. Only four basic ingredients are needed to make this dish, including eggs, potatoes, oil, and onion. However, there are a plethora of optional additions:
- Veggies: Spinach, mushrooms, peppers, sun-dried tomatoes or chilies
- Fresh herbs: Basil, parsley or origanum
- Cheese: Feta or cheddar
- Meat: Chorizo, salami or bacon
A fully filled omelette is the pinnacle of breakfast foods. If you’re hosting a brunch party and want to wow your guests, try this classic Spanish omelette recipe.
TRADITIONAL SPANISH OMELETTE RECIPE
Course: Breakfast
Cuisine: Spanish
Difficulty: Easy
Prep time: 10 minutes
Cooking time: 50 minutes
INGREDIENTS
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¼ cup olive oil, plus a little extra
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4 medium potatoes, peeled and thinly sliced (about 1/2cm thick)
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1 large onion, chopped in half and sliced thinly
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4 large eggs
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salt and pepper to season
METHOD
- Peel and thinly slice the potatoes. You can choose to make the slices thicker if you prefer.
- Pat the potato slices dry and sprinkle with salt.
- On a medium-low heat, heat the olive oil in a large frying pan.
- When the oil is hot, add the potatoes. Add more oil if necessary until the potatoes all are covered.
- Add the sliced onion and cook for 20 minutes at a low heat.
- When the potatoes and onions have been frying 20 minutes, remove from the pan and drain on paper towel to remove the excess oil. Allow to cool for five minutes.
- Beat the eggs in a large bowl and season with salt and pepper.
- Add the potatoes and the onion to the egg mixture and stir well.
- Let the egg and potato mixture sit for about 10 minutes.
- In the same pan where you fried the potatoes, remove all the oil and over a medium low heat add the egg mixture.
- Over a low heat, cook the eggs for about eight minutes. When the bottom layer is cooked, you can flip the omelette over.
- To flip: Take a large plate and put it over the top of the pan. Flip over quickly. If any egg slips out, that is okay, it happens.
- Cook the bottom side for another five minutes or so. When it looks ready, slide out of the pan onto a serving plate and let cool.
»TRADITIONAL SPANISH OMELETTE RECIPE«