Potato Omelette

Here’s a simple recipe for a classic Spanish-style potato omelette (Tortilla Española):

Ingredients:

• 4 large potatoes (about 500g), peeled and thinly sliced
• 1 large onion, thinly sliced (optional)
• 6 large eggs
• 1/2 cup olive oil
• Salt and pepper to taste

Instructions:

1. Prepare the Potatoes and Onions:
   • Heat olive oil in a large non-stick frying pan over medium heat.
   • Add the sliced potatoes to the pan, stirring occasionally to ensure even cooking. Cook for about 10-15 minutes until the potatoes are tender but not browned.
   • If using onions, add them to the pan about halfway through the potato cooking time. Cook until the onions are soft and slightly golden.
2. Beat the Eggs:
   • While the potatoes and onions are cooking, crack the eggs into a large bowl. Add a pinch of salt and pepper, then beat the eggs until well combined.
3. Combine the Potatoes and Eggs:
   • Once the potatoes and onions are cooked, remove them from the pan using a slotted spoon and add them to the bowl with the beaten eggs. Gently mix to combine.
4. Cook the Omelette:
   • Pour off any excess oil from the frying pan, leaving just a thin coating. Return the pan to medium heat.
   • Pour the egg, potato, and onion mixture back into the pan, spreading it out evenly.
   • Cook the omelette on one side for about 5-7 minutes, or until the edges start to set and the bottom is golden brown.
5. Flip the Omelette:
   • Place a large plate over the pan, and carefully flip the omelette onto the plate.
   • Slide the omelette back into the pan, cooked side up, to cook the other side. Cook for an additional 3-5 minutes, or until the omelette is fully set and golden.
6. Serve:
   • Slide the finished omelette onto a serving plate, let it cool slightly, then slice into wedges.
   • Serve warm or at room temperature.

Enjoy your homemade potato omelette!