Usuba
Spanish Omelet with Potatoes and Vegetables
A dense omelet with crispy potatoes, onions, tomatoes, and peas. The dish is cooked in a pan and served hot. Perfect for breakfast, lunch, or a light dinner.
- Total
- 40 min
- Standard serving
- 250.7 g
Ingredients
Total 7
Instructions
- 1
Step 1
Peel the potatoes, cut them in half and slice very thinly. Sprinkle with salt.
- 2
Step 2
Peel the onion, cut it in half and chop finely.
- 3
Step 3
Cut the tomatoes with a sharp knife.
- 4
Step 4
Pour 2 tablespoons of olive oil into a pan. Heat over medium heat.
- 5
Step 5
Add the potatoes and fry for 5 minutes, stirring constantly.
- 6
Step 6
Add the onion and mix well. Cover the pan with a lid, reduce the heat and stir occasionally.
- 7
Step 7
Break the eggs into a large bowl and whisk with a fork to mix the yolks and whites.
- 8
Step 8
Add salt and pepper.
- 9
Step 9
When the potatoes and onions are ready, add them to the bowl with the eggs.
- 10
Step 10
Add tomatoes and peas.
- 11
Step 11
Pour the remaining tablespoon of olive oil into the pan and heat over medium heat for about 1 minute.
- 12
Step 12
Pour the egg and vegetable mixture into the pan. Reduce heat and cook on the lowest heat for 15 minutes.
- 13
Step 13
When almost all the liquid on the surface has evaporated, flip the omelette to the other side and cook for another 5 minutes.
- 14
Step 14
Serve hot.
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