A Spanish omelette is a delicious, hearty dish made with eggs, potatoes, and onions that’s perfect for any meal of the day.
Craving the rich, hearty flavors of a Spanish omelette but don’t want a mountain of leftovers? You’re in the right cocina, my friend! Here lies the ultimate guide to whipping up a single-serving Spanish omelette that’ll make you shout, “Olé!” Everything you need—detailed instructions, easy steps, and some laughs—awaits you. Buckle up your apron and let’s get cracking!
About the Spanish Omelette
Ingredients
- 1 small potato, peeled and thinly sliced
- 2 large eggs
- 1/4 small onion, finely chopped
- 2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
Cooking Instructions
- Heat 1 tablespoon of olive oil in a small pan over medium heat.
- Add the sliced potato and onion to the pan. Cook, stirring occasionally, until the potatoes are soft and onions are translucent. This should take about 10 minutes.
- In a bowl, whisk the eggs with a pinch of salt and black pepper to taste.
- Add the cooked potatoes and onions to the bowl with the eggs and stir gently to combine.
- Heat the remaining 1 tablespoon of olive oil in the same pan over medium heat.
- Pour the egg mixture into the pan and spread it out evenly. Cook for about 5 minutes, or until the edges start to set.
- Reduce the heat to low and cover the pan with a lid. Cook for another 5 minutes, or until the top is just set.
- Carefully slide the omelette onto a plate. Place the pan over the plate and flip the omelette back into the pan to cook the second side. Cook for an additional 2-3 minutes.
- Slide the omelette onto a clean plate and let it cool for a few minutes before slicing and serving.
Suggestions
- For a twist, add diced red bell pepper or chorizo to the potato-onion mix.
- Garnish with fresh parsley or a sprinkle of smoked paprika for an extra kick.
- Serve with a side of crusty bread and a simple salad to elevate the meal.
- If you’re feeling adventurous, a dash of hot sauce can give an exciting zing!
