This Easy Spanish Omelette Recipe Will Make You Delight in Life's Simple Pleasures
If you've ever visited Spain, you'll know that the tortilla de patatas, or potato omelet, is a pivotal part of this country's cuisine.
Restaurants and bars compete over who makes the best omelet, whether it's better made with soft or runny eggs, or if it should include more than just the traditional onion, potatoes and garlic. Either way, this dish is sure to make you feel right at home.
With a few simple ingredients, you can have a lovely and healthy meal made in minutes for breakfast, lunch or dinner.
For our #TastyTuesday series, we are sharing some of the most delightful and appetizing recipes you can make are at home.
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Ingredients:
½ kilo potatoes, peeled and diced
2 tablespoons olive oil
½ onion, finely chopped
6 eggs, beaten
2 tablespoons chopped parsley
Salt and pepper to taste
Preparation:
Heat the oil in a nonstick skillet over medium heat and fry the potato cubes until cooked through, but not browned. Add the onion and cook until transparent.
Add the eggs and parsley, sprinkle with salt and pepper and reduce the heat to low. Cook until bottom of the omelette is lightly browned, 6 to 8 minutes. Invert the omelette onto large flat plate and carefully slide it back into the skillet. Cook until the second side has lightly browned and egg has completely set, about 4 minutes.
Serve immediately.
You can find the original recipe in Spanish here.
