Ultimate Spanish Omelette | Omar Allibhoy

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers a similar flavor with a higher smoke point.

onion

🥗Healthier: leeks

💰Cheaper: green onions

Leeks provide a milder flavor while green onions are more budget-friendly.

Heat a non-stick pan over high heat.

Pour in 1/2 litre of extra virgin olive oil.

Thinly slice 1 onion and add it to the hot oil.

Slice 3 potatoes into approximately 3 millimeters thick slices and add to the pan after the onion.

Cook the potatoes and onion for 10-15 minutes, stirring 2-3 times until caramelized.

Break 6 eggs into a bowl and season with sea salt, mixing gently without whisking.

Drain the potatoes and onion from the oil and add them to the egg mixture, letting it soak for 15-20 minutes.

Heat the non-stick pan on high for 1 minute, then lower the heat and add the tortilla mix.

Cook for about 2-3 minutes, checking if it’s sticking and shaking the pan to separate the edges.

Flip the omelette onto a plate and slide it back into the pan, cooking for another minute on high and a couple of minutes on low heat.

Check if the omelette is cooked by touching it or piercing it with a knife.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens