The Ultimate Spanish Omelette | CLASSIC Recipe from Cádiz Spain

By Spain on a Fork · 45 min

Ingredients

Instructions

1. Heat a large nonstick frying pan over medium heat and add 1/2 cup (120 ml) extra virgin olive oil.
2. Peel the potatoes and cut them into bite-sized pieces about 1/4 inch (0.635 cm) thick; roughly chop the onions.
3. Add the onions to the hot pan and stir, then stir every minute until they are slightly translucent, about 3 to 4 minutes. Add the potatoes and stir, then stir every 3 to 4 minutes until golden and cooked through, about 20 to 25 minutes; a toothpick should pierce them easily.
4. Meanwhile, whisk the eggs in a large bowl with sea salt and black pepper, roughly chop the spinach and garlic.
5. Season the cooked potatoes with sea salt and a little black pepper, remove from heat, and transfer to the eggs, keeping the leftover oil in the pan. Mix and let rest.
6. Over medium heat, cook the garlic in the same pan, stirring, for 30 seconds to 1 minute until fragrant. Add the spinach and stir until wilted, then set aside.
7. Lower the heat to low-medium and add 1 tbsp (15 ml) extra virgin olive oil to the pan. Pour in half the potato and egg mixture in a flat layer, add the cheese slices and spinach leaving a border at the edges, then cover with the rest of the mixture in a flat layer.
8. After 4 to 5 minutes, flip the omelette: place a plate slightly smaller than the pan over it, invert the pan onto the plate, then slide the omelette back into the pan. Press the edges toward the centre with a spatula to round them.
9. Cook another 4 to 5 minutes until the eggs are set through, then slide onto a serving dish.

Summarized from Spain on a Fork's video. Watch it for the details.

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