Spanish Omelettes Recipe | Tortilla de Patatas | The Ultimate Breakfast Recipes

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.

Dice 3 potatoes into small pieces, not too thick or too thin.

Dice 1 large onion to match the size of the potatoes.

Heat about 1/2 cup olive oil in a frying pan.

Add the diced potatoes to the pan and cook for about 2 minutes.

Sprinkle a pinch of salt over the potatoes.

After 2 minutes, add the diced onion to the potatoes and cook for about 5 minutes until both are tender.

Remove the potatoes and onions from the pan, draining excess oil.

Crack 5 eggs into a bowl and strain them to avoid scrambling.

Let the potato and onion mixture cool slightly before adding to the eggs.

Mix the potatoes and onions into the beaten eggs, adding a little salt and fresh coriander for flavor.

Pour the mixture back into the same frying pan with a little oil left from frying the potatoes.

Cook for about 5-7 minutes, moving the sides gently to prevent sticking.

Once the top is set, carefully flip the omelette using a plate and cook the other side until golden.

Fold the sides inward while flipping to maintain the shape of the omelette.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens