Enjoy the simplicity of a classic Spanish Omelette, a quick and satisfying dish made with just eggs, onions, potatoes, and seasonings. It's perfect for any meal or as a hit at your next gathering!
Start by heating some oil in a pan over medium heat. Wait until the oil is warm before adding your ingredients. Add the onions and potatoes to the pan.
Fry them, stirring occasionally, until they are soft and lightly golden.
Once cooked, remove the onions and potatoes from the pan and set them aside to cool. Strain and save the leftover oil in a sealed container for future cooking. This helps to infuse the oil with flavors, enhancing the taste of your next dishes.
Preparing the Egg Mixture
Begin by cracking the eggs into a bowl. Add salt, chili flakes, and black pepper powder according to your taste.
Vigorously whisk the eggs until they become frothy and airy.
Gently combine the previously sautéed onions and potatoes with fresh coriander leaves, ensuring everything is well mixed.
Cover the bowl with a lid and let the mixture sit for about 15 minutes. This resting period allows the eggs to thicken, enhancing the texture and richness of your omelette.
After the resting period, you'll notice that the egg mixture has thickened, which is key for achieving a perfectly textured omelette.
Making Spanish Omelette
Begin by heating a tablespoon of oil in a skillet over medium heat. Pour in your egg mixture and spread it evenly, keeping an eye on the edges as they start to set.
Use a spatula to gently loosen the edges of the omelette, ensuring it doesn’t stick to the skillet.
Place a plate that matches the size of your skillet over the top. Carefully invert the skillet to flip the omelette onto the plate.
Slide the omelette, uncooked side down, back into the skillet to cook evenly on both sides.
Allow it to cook for a minute or two more, then flip it back onto the plate and remove from heat. Your Spanish Omelette is now ready to delight your taste buds!
Serving
Enjoy this versatile Spanish Omelette for breakfast, snacks, picnics, or gatherings. It's a delightful addition to any occasion, whether warm or cold, from cozy mornings to flavorful tapas nights.
Notes
Here are some tips to elevate your Spanish Omelette experience:
Pre-cook Potatoes: For perfectly cooked potatoes that blend seamlessly into your omelette, first fry them until just tender before mixing them into the egg mixture. This ensures they are cooked through and add the right texture to your dish.
Let the Egg Mixture Rest: After incorporating the fried onion and potato, allow the eggs to sit for at least 15 minutes. This resting period helps the eggs thicken and soak up all the delicious flavors.
Low and Slow Cooking: Cook your omelette on low heat to prevent burning the bottom before the inside is set, keeping the eggs tender and creamy.
Use a Non-stick Pan: A non-stick pan is crucial for easily flipping the omelette and preventing it from sticking or tearing.
Master the Flip: To flip your omelette effortlessly, use a plate that fits snugly over your pan. This technique ensures a perfect shape and even cooking on both sides. Be cautious during the flip, as the omelette might slip. If you're not comfortable using a plate, it’s perfectly fine to use a spatula for more control.
Experiment with Add-ins: Traditional Spanish Omelettes are simple, but adding veggies like bell peppers or spinach, cheeses, or even spicy chorizo can introduce new flavors and textures.
Storage Tips: If you have leftovers, store your Spanish Omelette in the refrigerator for up to a day, keeping it in an airtight container to maintain its freshness and flavor.