Usuba
Spanish Omelet with Potatoes and Onions
A classic Spanish omelet — tortilla with soft potatoes and onions. Cooked in a skillet and served both for breakfast and as a light dinner. The dish turns out tender inside with a golden crust on the outside.
- Total
- 30 min
- Standard serving
- 340.8 g
Ingredients
Total 6
Instructions
- 1
Step 1
Slice the potatoes into thin half-rings. Fry in a pan with olive oil over low heat without browning, for approximately 15 minutes.
- 2
Step 2
In the middle of frying, add finely chopped onion to the potatoes.
- 3
Step 3
In a bowl, beat two eggs. Add the cooked potatoes with onions (if there is a lot of oil, let it drain). Mix and slightly mash the potatoes with a fork. Salt and pepper to taste.
- 4
Step 4
Heat olive oil well in a small skillet. Pour eggs with potatoes and immediately reduce heat to medium. After 3 minutes, reduce to low and fry for another about 3 minutes.
- 5
Step 5
Carefully slide the tortilla onto a plate using a thin spatula. Cover it with the pan and flip it over — the omelet will turn over.
- 6
Step 6
Continue frying on the other side for about 3 more minutes. Check for doneness with a toothpick — it should come out clean.
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