Easy Potato Omelette
- Total Time: 35 minutes
- Yield: 3 servings
Description
A simplified Spanish potato omelette (tortilla española) with sliced potatoes and onions — no flipping required. Hearty, comforting, and ready in 30 minutes.
Ingredients
Units
- 1 pound organic potatoes (peeled and thinly sliced,)
- 1/2 medium organic yellow onion (very thinly sliced,)
- 3/4 cup extra virgin olive oil
- salt and pepper (to taste)
- 6 large pastured eggs (divided)
- fresh chives (for serving, optional)
Instructions
- Place the potato slices on one half of a clean dish towel. Fold over the dish towel and press briefly on the slices to dry them out.
- Heat the olive oil in a 10-inch cast iron skillet over medium heat. Add the potatoes and onion. Season with salt and pepper and stir. Cover and cook until the potatoes are tender, about 20-25 minutes. Turn off heat and remove potatoes and onions with a slotted spoon to a plate with a double layer of paper towels to drain. Pour the olive oil off of the pan and reserve.
- Place 2 of the eggs in a bowl and beat until uniform. Season with salt and pepper. Heat the empty skillet over medium-high heat. Add a tablespoon of the reserved olive oil. Pour in the eggs and turn the heat down to low.
- When the eggs are almost set, add ? of the potatoes to half of the omelette. Fold the empty half over the potatoes. Cook until the eggs are set to your liking.
- Repeat with the remaining eggs and potatoes.
- Serve hot with butter and a sprinkle of chives.
- Prep Time: 35 minutes
- Category: Breakfast
- Cuisine: Spanish
Frequently Asked Questions
How do I prepare the potatoes for the omelette?
Peel and slice the potatoes thinly before cooking them with onions until they are tender.
What type of potatoes should I use for this omelette?
It’s best to use organic potatoes for better flavor and quality, but any starchy variety will work well.
What technique do I use to cook the omelette without flipping it?
Simply cook the omelette as you normally would and then add the cooked potatoes and onions as a filling, rather than attempting to flip the entire omelette.
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