15 Minute Spanish Potato Omelette Recipe

I absolutely love this recipe because it’s such a comforting blend of simple, honest ingredients that remind me of home while being super easy to whip up anytime. Plus, there’s something incredibly satisfying about that moment when you flip the omelette perfectly golden, like a little culinary achievement in my day!

My 15 Minute Spanish Potato Omelette is a quick, nutritious delight. I adore how the very thinly sliced potatoes and super fine sliced onions mix brilliantly with five large eggs and a touch of olive oil, creating a fantastically balanced dish.

It has just a little salt, a touch of black pepper, and a satisfying, protein-rich makeup. It’s eggy, it’s potato-y, and it’s onion-y.

Ingredients

Rich in carbohydrates, the potato provides the body with energy.

Fiber in the potato aids in maintaining digestive health.

Olive Oil: Fats that are heart-healthy, imbue food with flavor, and help the body absorb nutrients.

Onions are low in calories, provide natural sweetness, and are rich in antioxidants.

Eggs: Rich in protein, which is absolutely necessary for mending muscles and for general good health.

Ingredient Quantities

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• 3 medium potatoes, peeled and thinly sliced
• 1 large onion, finely sliced
• 5 large eggs
• 1/4 cup olive oil
• Salt, to taste
• Black pepper, to taste

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Instructions

1. Olive oil should be heated in a non-stick frying pan at medium heat.

2. Add the sliced potatoes and onion to the pan. Stir occasionally so they cook evenly. This should take about 8-10 minutes.

3. In a large basin, whisk the eggs vigorously until beaten. Add salt and black pepper to taste.

4. When the oil and onion are litely golden and tender, drain them from the oil and allow them to cool slightly.

5. Combine cooked potatoes and onion with beaten eggs, ensuring they are well-coated. Mix gently.

6. Clean the pan thoroughly, then return it to the heat. If the pan needs it, add a little olive oil and bring the pan back to a medium-low temperature.

7. Return the egg, potato, and onion marrow mixture to the pan, spreading it evenly.

8. Prepare the omelette at a low temperature, letting it set undisturbed until the center is still a little runny and the edges feel firm, about 3-4 minutes.

9. Delicately turn the omelette: set a flat plate over the frying pan, turn the omelette onto the plate, then slide the omelette back into the pan to cook the underside for another 3-4 minutes. At that point, the omelette should be set and golden.

10. Move the Spanish potato omelette onto a serving plate. Cut it into slices. Serve it either warm or at room temperature.

Equipment Needed

1. Non-stick frying pan
2. Large basin
3. Whisk
4. Cutting board
5. Knife
6. Flat plate
7. Spatula
8. Serving plate

FAQ

• Q: Can I use a different type of oil?A: Yes, you can replace olive oil with other oils, like vegetable or sunflower, but olive oil imparts the classic Spanish taste.
• Q: Do I need to parboil the potatoes first?A: No, the potatoes cut into thin slices will be completely cooked when they are sautéed with the onions in the pan.
• Q: Can I add other ingredients for extra flavor?A: Definitely! Ingredients such as bell peppers, chorizo, or various herbs can be included for extra flavor.
• Q: Is it necessary to flip the omelette?A: Ensure even cooking on both sides with these techniques; finish under a broiler if flipping is difficult.
• Q: How can I prevent the omelette from sticking to the pan?A:
  Ensure that a non-stick pan and abundant oil are used to avert sticking.
• Q: How should I serve the Spanish potato omelette?A: It can be served hot or at room temperature, often as a tapa or paired with a salad for a light meal.
• Q: Can I make it in advance?A: Yeah, you can make the omelette a day in advance, and store it in the fridge, but it’s best served fresh, so you can really appreciate its texture.

Substitutions and Variations

Sweet potato: Swap in for a different flavor, or zucchini, if you’re looking for a lower-carb option.
Shallots can be used in place of onions to impart a milder flavor. Leeks can also be used as substitutes. They give a subtle, sweet flavor that stems from their high sugar content.
Eggs: For a lighter omelette, use egg whites. For a plant-based version, use a vegan egg replacer.
Coconut oil or avocado oil can be used in place of olive oil for a different flavor profile.

Pro Tips

1. Uniform Slicing Ensure the potatoes are sliced uniformly thin. This ensures even cooking and a more cohesive texture for your omelette.

2. Optimal Oil Temperature Before adding the potatoes and onions, test the oil with a small piece of potato. If it sizzles gently, the oil is at the right temperature. This helps prevent burning and allows the vegetables to soften properly.

3. Cool Ingredients Allow the cooked potato and onion mixture to cool slightly before combining with the eggs. This prevents the eggs from curdling and helps maintain a creamy texture.

4. Pan Cleanliness Ensure the pan is thoroughly cleaned before cooking the omelette. Any residual bits can affect the texture and appearance. A clean surface ensures the omelette retains a beautiful golden color.

5. Turning Technique Use a plate that’s slightly larger than the pan when flipping the omelette. This gives more control and reduces the risk of breaking the omelette, maintaining its shape and integrity.