There are some omelettes that fill you up and there are some that don’t. This one does. It’s because of the potatoes. This is actually a wonderful omelette to prepare because it only asks for four primary ingredients; potatoes, onions, eggs, and parsley. And depending on how hungry you are, you can vary the amount of potatoes and onions you desire.
The Recipe
Spanish omelettes have been around for a while. Sometimes referred to as a Spanish tortilla, these omelettes are one of the most traditional dishes in Spain. They’re actually celebrated as a national dish in the country. As I mentioned above, it’s a simple dish in that it really only calls for eggs and potatoes. Onions are optional and so is the parsley. In Spain, this omelette is usually served at room temperature. Here in the U.S., we generally enjoy our omelettes warm, so that’s how I ate mine today.
The dish is a good one. It’s definitely not as flavorful as the Mexican omelette I previously shared on this website. It’s got enough flavor though, especially if the proper amount of seasoning is added.
Ingredients
Serves: 4
3 Tablespoons Olive Oil
4 Medium Sized Red Potatoes, Diced
2 Large Onions, Diced
6 Large Eggs
3/4 Teaspoon Salt, Divided (or to taste)
1/2 Teaspoon Ground Black Pepper, Divided
1 Tablespoon Parsley, Chopped
Cook the Potatoes & Onion
Warm a large skillet over medium heat on your stovetop. Add the oil, potatoes, onion, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Cook these ingredients for about 10-15 minutes until the potatoes are tender and there’s a bit of color on everything. A handy tip would be to cover the pan tightly while cooking, as the steam helps soften the potatoes tremendously. Also be sure to stir these ingredients a few times so nothing sticks to the bottom of the pan.
Cook the Omelette
Break the eggs into a medium sized bowl. Add the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Whisk the eggs and add them to the skillet. Mix all the ingredients together and cook for about 10 minutes. Don’t mix anything while the eggs are cooking. During this time, the omelette should cook about half way through and a nice skin should form on the underside.
Next, place the skillet on the top rack of your oven with the broiler on high. It’ll only take a few minutes for the surface of the omelette to cook, so keep a close eye on things. You just want a light brown on top. Once you see the brown, remove the skillet from the oven and turn off the heat.
Note: I divided the ingredients into two smaller cast iron skillets because I was serving as two separate dishes. This is a great idea if you’ve got six inch skillets.
Plate & Serve
Slide the omelette onto a large plate, cut into quarters, and sprinkle the parsley over everything. Serve and enjoy.
If you try this recipe, please let me know how you did in the comment section below. Thanks!
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