Tropicalized Spanish Potato Omelette
Ingredients
- 1 kg potatoes
- 300 g onion, sliced
- 6 large fresh eggs
- Salt and pepper to taste
- Oil of choice, sufficient for frying
Optional additions
- Ham, chopped
- Chorizo, sliced
- Or other sausages
Preparation
Peel and slice the potatoes thinly, ensuring even thickness for uniform cooking.
Heat oil in a 20cm non-stick skillet over low heat and cook the potatoes until soft but not crispy or browned.
After 10 minutes, add the onion to the skillet.
Cook until the potatoes are soft, then remove from heat and drain in a colander.
Beat the eggs, season with salt and pepper, add the potatoes and onions, and mix gently.
Return the skillet to the heat and warm 1 tablespoon of the remaining oil.
When hot, pour in the egg mixture and shake the pan vigorously to prevent sticking.
Cook until set, use a plate to flip the omelette, and slide it back into the skillet to cook the other side for a few more minutes.
Tips
For a lower-calorie version, boil the potatoes in salted water instead of frying them.
Avoid over-browning the omelette to prevent a bitter taste, which also applies to scrambled and fried eggs.
This recipe is a well-cooked variation of the Spanish tortilla, unlike the traditional version with runny eggs.
