Spanish Potato Omelet

INGREDIENTS:

• 3-4 medium potatoes, thinly sliced
• 1 small onion, thinly sliced
• 4-5 large eggs
• Salt and pepper to taste
• Olive oil for frying

INSTRUCTIONS:

Heat Olive Oil:

• In a large non-stick skillet, heat about 1/2 inch (1.27 cm) of olive oil over medium heat.

Fry Potatoes and Onions:

• Carefully add the thinly sliced potatoes and onions to the hot oil.
• Fry them gently, stirring occasionally, until the potatoes are tender and slightly golden.
• This should take about 10-15 minutes. Make sure the heat is not too high to avoid burning.

Drain Excess Oil:

• Once the potatoes and onions are cooked, remove them from the skillet using a slotted spoon. Let them drain on a plate lined with paper towels to remove excess oil.

Beat the Eggs:

• In a bowl, beat the eggs and season them with salt and pepper.

Combine with Potatoes and Onions:

• Add the drained potatoes and onions to the beaten eggs. Gently mix them together.

Cook the Omelet:

• Heat a smaller non-stick skillet over medium heat. Add a little olive oil.
• Pour the egg and potato mixture into the skillet and spread it evenly.
• Cook for about 3-4 minutes until the edges start to set.

Flip the Omelet:

• Carefully place a large plate over the skillet.
• Invert the skillet to transfer the omelet onto the plate, uncooked side down.

Finish Cooking:

• Slide the omelet back into the skillet with the uncooked side facing down.
• Cook for another 3-4 minutes until it's fully set and slightly golden.

Serve:

• Slide the Spanish Potato Omelet onto a serving plate.
• You can serve it warm or at room temperature, cut into wedges like a pie.

Enjoy your delicious Spanish Potato Omelet, a classic and hearty dish that's perfect for breakfast, brunch, or as a tapas-style appetizer.