Spanish Omelette

By GialloZafferano · 40 min

Ingredients

Instructions

1. Peel the potatoes and cut them into sticks, then into cubes about 1/2 inch (1 cm) across.
2. Halve the onion, then slice it thinly.
3. Heat a 9.5-inch (24 cm) non-stick pan over medium heat, then add plenty of oil.
4. Add the potatoes and cook on medium heat for 5 minutes.
5. Add the onion, cover, and cook on low heat for 10 minutes.
6. Drain the potatoes and onion in a colander over a bowl, keeping the oil. Let them cool slightly.
7. Meanwhile, beat the eggs in a bowl with salt and pepper using a fork.
8. Add the cooled potatoes and onion to the eggs and stir to combine.
9. Return the reserved oil to the same pan and pour in the egg mixture.
10. Cover and cook on low heat for 16 minutes, until the edges pull away from the pan but the centre is still slightly runny.
11. Flip the tortilla using a plate, then tidy the edges with a spatula to form a neat round.
12. Cover again and cook on low heat for 4 more minutes.
13. Turn off the heat and slide the tortilla onto a serving plate. Serve hot or at room temperature.

Summarized from GialloZafferano's video. Watch it for the details.

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