spanish
omelette recipe
GRANADA COOKING EXPERIENCE
Spanish omelette recipe
Spanish potato omelette is one of the most iconic dishes in Spanish cuisine. Simple in ingredients yet rich in flavor, it’s a recipe that blends tradition and technique to achieve a delicious result. Found in all kinds of occasions, from casual meals to celebrations, it stands out for its texture and balance, making it a timeless classic.
Ingredients
step by step
Before starting, it’s best to have all the ingredients ready to work comfortably.
You might wonder how to get the potatoes just right or when to flip the omelette, but don’t worry—each step has its moment. The key is to control the cooking and not rush the process.
Peel the potatoes and slice them thinly or cut into small cubes. Peel the onion and slice it finely.
Heat plenty of olive oil in a large pan over medium heat. Add the potatoes and onion and cook slowly (without browning too much) for about 15–20 minutes, until tender.
Remove the potatoes and onion with a slotted spoon and let them drain well.
In a large bowl, beat the eggs with a pinch of salt.
Add the potatoes and onion to the beaten eggs. Mix well and let it rest for a few minutes so the flavors combine.
In a non-stick pan with a little oil, pour in the mixture and cook over medium heat until the base is set.
Place a plate over the pan and carefully flip the omelette.
Slide it back into the pan and cook the other side until it reaches your desired doneness (runny or fully set).
Let it rest for a few minutes before serving. It can be enjoyed hot or at room temperature.