Spanish Omelette (Spanish Tortilla)

By Cafe Delites · 45 min

Ingredients

Instructions

1. Heat the olive oil in a nonstick 30 cm (12-inch) pan over medium heat.
2. Add the diced potatoes and cook gently, stirring now and then, until they soften slightly.
3. Keep cooking the potatoes until tender with lightly golden edges, not crispy.
4. Add the chopped onion and cook together with the potatoes until the onion is soft and translucent.
5. Drain off most of the oil, then return the potato and onion mixture to the pan, spread it evenly and lower the heat to low.
6. Beat the eggs with salt and pepper, pour them over the potatoes and onion, and gently move the mixture with a spatula so the egg cooks through evenly.
7. Cook until the edges are set and the centre is still slightly soft.
8. Put a large plate over the pan, flip the tortilla onto it, then slide it back into the pan to cook the other side.
9. Cook until fully set and golden underneath, then turn onto a plate, garnish with parsley if you like, slice and serve.

Summarized from Cafe Delites's video. Watch it for the details.

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