Easy Spanish Potato Omelet Recipe

Prep time: 15 mins

Cook time: 40 mins

Total time: 55 mins

Serves: 2

Here is a traditional omelet recipe of Spanish origin. Basic ingredients of potato omelet are used in this recipe. But to lend more color and flavor, green onions and tomatoes were added into the omelet mixture making it more Spanish in style. Keep in mind the procedure in flipping over the omelet, it is very important to exactly follow that step to yield an intact omelet. Entirely, this recipe is quite detailed but very easy. Grab out those potatoes and follow this recipe.

Ingredients

1/4 cup extra virgin olive oil (60 ml)
3 cups new potatoes, diced (175 g)
1/4 cup onion, finely chopped (40 g)
4 eggs, beaten
teaspoon salt (2.5 g)
teaspoon pepper (2.5 g)
2 Tomatoes, peeled, seeded, and coarsely chopped
2 green onions, chopped

Instructions

In an 8 1/2-inch skillet, pour the oil and place over medium-low heat. When oil is hot, stir in potatoes and cook for 15 minutes, stirring occasionally every 5 minutes.
Stir in ¼ cup onions and sauté for an additional 5 minutes, or until the potatoes and onions are completely tender and lightly brown.
Transfer potato-onion mixture from skillet into a large bowl. Add the chopped tomatoes and green onions into the mixture.
Pour out excess oil from skillet into a small bowl and set aside.
While in a separate mixing bowl, beat the eggs well, season with salt and pepper
Pour the beaten eggs over potato-onion mixture and stir carefully to combine.
Wipe the skillet clean, and then pour the reserved oil back into the skillet. Place over medium heat and after a few minutes, pour omelet mixture into it.
Shake the pan to spread this mixture evenly and cook for 5-7 minutes, or until the bottom is browned.
Make sure the omelet does not stick into the skillet by carefully sliding a spatula in the edges of the omelet.
Place a plate upside down over skillet. Hold by its handle with one hand and the other hand flat on the plate. Turn the skillet over into the plate.
Add a small amount of oil in skillet, if necessary. Slide the omelet back into skillet and cook the other side for another 3-5 minutes, or until the bottom is browned but the inside is still slightly moist.
Serve warm and enjoy!