Spanish Omelet

                     Authentic Spanish Omelet


Time: 30 minutes

Difficulty: Easy

Price: Affordable


5 Potatoes                               

1 Onion, chopped 

8 eggs

Extra Virgin Olive oil

Pinch of Salt



Chop the potatoes and onion into thin slices, add salt and put them to fry in a skillet with lots of oil, until they are soft.

Once they are ready, remove them from the stove, and drain off the oil.

Beat the eggs  in a bowl and then, add the potatoes and chopped onion, leaving them to soak for a couple of minutes. 

Meanwhile, pour some oil into the skillet and when it is warm, add the mix of potatoes, onion and eggs. The heat must be on low. 

When the omelet has puffed up, turn it over with the aid of a lid, or a plate, so you can cook the other side equally

When the other side has puffed, and is light brown, remove it from the heat, and place immediately onto a serving plate warm.

Spanish omelet is delicious warm,  but it is just as good cold too. You can also add chorizo, ham, peppers, cheese, jalapenos, etc.