Spanish Potato Omelette

You just need 5 ingredients for this easy omelette, also known as Tortilla Española.

Ingredients: – ¼ cup olive oil – 1 medium russet potato, peeled – ½ medium Spanish onion, finely chopped – ½ teaspoon kosher salt – 5 large eggs

Heat the olive oil in a 6-inch nonstick skillet over medium heat. Meanwhile, cut the potato into quarters, then into ⅛ inch thick slices. Place the potatoes in the hot oil and cook, stirring occasionally, until the potatoes are tender. Add the chopped onion and cook for 2–3 minutes more.

Whisk the eggs and salt together, and pour over the cooked potatoes. Let the mixture sit for 30 seconds, then drag a spatula through the mixture to allow the uncooked egg to settle into the bottom of the pan. Repeat this process once more. Continue cooking for 2–3 more minutes, or until the underside of the omelette is golden brown.

Remove from the heat. Place a heat-safe dinner plate on top of the skillet. Carefully flip the omelette onto the plate. Then slide the omelette back into the pan, uncooked side down. Continue cooking for 2–3 minutes, or until the underside is golden brown.

Transfer to a cutting board and cut into wedges. Garnish with a sprinkle of flaky sea salt (a sprinkle of regular salt works, too) and serve immediately, or let cool and serve at room temperature.

Enjoy! 

This recipe pairs great with Pan con Tomate (Bread with Tomato).

For more old fashioned recipes, visit GiftofHospitality.com