The ULTIMATE Spanish Omelette Recipe Like a Pro Chef!

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil offers a healthier fat profile.

eggs

🥗Healthier: flaxseed meal + water

💰Cheaper: egg substitute

Flaxseed meal is a plant-based alternative.

onions

🥗Healthier: scallions

💰Cheaper: leeks

Scallions add freshness while leeks are often less expensive.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: frozen hash browns

Sweet potatoes provide more nutrients, while hash browns save prep time.

Julienne the onion into thin slices.

Peel and cut the potatoes into thin slices, about 3-4 millimeters thick.

Heat about 500 milliliters of olive oil in a large pan over medium to low heat.

Add the onions to the pan to caramelize them.

Once the onions are caramelized, add the potatoes to the pan.

Cook the potatoes and onions for about 10 to 13 minutes, stirring occasionally.

Check the potatoes for tenderness and caramelization after about 15 minutes.

In a bowl, beat 5 eggs and add a bit of salt.

Drain excess oil from the potato and onion mixture and add it to the eggs, stirring gently.

Let the mixture sit for about 15 minutes to absorb the liquid.

Heat a nonstick pan with a little oil on high heat for 1 minute, then reduce to medium heat for 2-3 minutes.

Pour the egg and potato mixture into the hot pan.

After 3 minutes, check the sides to ensure they are not sticking, then flip the tortilla using a plate.

Cook for another minute on high heat, then reduce to medium heat for 2 minutes.

Check the tortilla for doneness by poking the center; cook longer if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens