Classic Spanish Potato and Onion Omelette

Classic Spanish Potato and Onion Omelette

Ingredients:

• • 1 medium-sized potato (about 2 cups), peeled and sliced (Yukon Gold, Red, or Russet)

• • 1 cup onion, sliced
  • ½ tsp salt (or to taste)
  • Freshly ground black pepper (to taste)

• 3 large eggs
• 3 tbsp olive oil (divided)

Directions:

Prepare the Potatoes and Onions:

1. 1. Peel and slice 1 medium-sized potato using a mandolin (about ⅕ inch thick).

1. 1. Slice 1 cup of onions to the same thickness. Cut both the potato and onion slices into halves or quarters to speed up cooking.
   2. Heat a 10-inch pan over medium heat. Add 2 tablespoons of olive oil and let it heat until shimmering.
   3. Add the potatoes and onions to the pan, tossing them in the oil to coat evenly.

1. Cook over medium heat for 10-15 minutes, flipping and stirring every 3-4 minutes. Adjust the heat between medium and medium-high as needed.
2. Once the potatoes are fork-tender and the onions are golden and caramelized, scoop them out using a strainer, leaving the oil in the pan.

Prepare the Egg Mixture:

1. 1. In a large bowl, crack 3 eggs and beat them until smooth.

1. 1. Add the cooked potato and onion mixture to the eggs.
   2. Season with ½ teaspoon of salt (or to taste) and freshly ground black pepper. Stir gently to combine.
   3. Cover the mixture and let it sit for 15-20 minutes to allow the flavors to meld.

Cook the Omelette:

1. 1. Leave about 1 tablespoon of oil in the pan and heat it over medium heat.
   2. Pour the potato and egg mixture into the pan, spreading it out evenly with a spatula.
   3. Cook over medium-high heat for about 1 minute until the eggs begin to set.

1. 1. Reduce the heat to medium-low and cook for an additional 2-3 minutes until the top is still slightly runny.
   2. Loosen the edges of the omelette with a spatula, ensuring it will slide out easily.
   3. Place a flat plate over the pan and carefully flip the omelette onto the plate.

1. Slide the omelette back into the pan, uncooked side down. Cook over medium-high heat until the bottom is golden brown, then reduce the heat to medium-low and cook until fully set, about 1-2 minutes more.

Serve:

1. 1. Turn the omelette out onto a plate and serve warm or at room temperature.
   2. The omelette should be soft and moist on the inside with a golden brown crust on the outside.

Serving Suggestions:

• Serve with a fresh salad or crusty bread for a complete meal.
• It pairs well with a glass of Spanish red wine or a refreshing cold beer.

Cooking Tips:

• • Mandolin Precision: Use a mandolin for even slicing to ensure the potatoes and onions cook uniformly.

• Flipping Trick: If flipping the omelette is difficult, you can use a broiler to cook the top side instead.
• Customize: Add ham, bacon, spinach, cheese, or peppers for extra flavor and variety.