How to make a delicious, PROPER Spanish Omelette, Spanish tapas, typical Spanish food, egg dishes

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.

Chop the potato into small pieces, ensuring they are not too thick.

Add salt to the chopped potatoes and mix with hands.

Add chopped onions to the potato mixture and mix again.

Heat olive oil in a non-stick frying pan until hot, filling half the pan with oil.

Carefully add the potatoes to the hot oil, avoiding browning them.

Lower the heat to boil the potatoes in the oil, stirring occasionally for about 5 minutes until they start to fall apart.

Drain the potatoes using a slotted spoon and let them sit in a colander to remove excess oil.

Beat the eggs in a bowl and add salt to taste.

Mix the hot potatoes into the beaten eggs until well combined.

Heat a little oil in the same pan and pour in the potato and egg mixture, spreading it evenly.

Cook on high heat while moving the omelette around to prevent sticking.

Use a flat lid or plate to flip the omelette over, ensuring it cooks evenly on both sides.

Slide the cooked omelette onto a plate and let it rest before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens