Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins | Yield: 6 Servings
This will be the best dish you will ever serve today; I’m telling you! With this very basic set of ingredients, you will surely have the best meal today! Try this Spanish Omelet or Tortilla recipe now, and prepare to be amazed! Have a beautiful day, friends. Enjoy!
Ingredients:
6 Eggs
1/2-1 c olive oil
1 lb. potatoes such as Yukon Gold, peeled, sliced 1/4″ thin
1 large onion sliced
1/2 tsp salt or to taste
1/2 tsp pepper or to taste
1 tbsp chives chopped, for garnish
Directions:
1. In a large mixing bowl, add the cracked eggs, salt, and pepper. Whisk until well blended.
2. Place a nonstick skillet on the stove and turn the heat to medium-high.
3. Add olive oil and allow it to become hot.
4. Add the potatoes and cook for a few minutes until golden brown and fork-tender.
5. Remove the potatoes from the skillet and transfer them into the bowl with the beaten eggs.
6. In the same skillet, add onion and cook for about 5 minutes or until they turn golden brown.
7. Remove the onions from the skillet and transfer them into the bowl with the potatoes and eggs. Stir until well mixed.
8. Leave a few tbsp of the oil from the skillet and discard the rest.
9. Empty the bowl with the ingredients into the same skillet, then turn the heat down to low.
10. Cook for about 3 minutes or until the sides turn a bit crispy.
11. Flip the omelette and cook the other side for a few minutes until done.
12. Transfer the omelette onto a clean serving plate.
13. Sprinkle freshly chopped chives on top.
14. Serve and enjoy!
Notes:
Place any leftovers in an airtight container, then place them inside the fridge. They can last up t o3 days.
Nutrition Facts:
Calories: 291kcal (15%) | Carbohydrates: 16g (5%) | Protein: 7g (14%) | Fat: 22g (34%) | Saturated Fat: 4g (25%) | Cholesterol: 164mg (55%) | Sodium: 262mg (11%) | Potassium: 415mg (12%) | Fiber: 2g (8%) | Sugar: 2g (2%) | Vitamin A: 259IU (5%) | Vitamin C: 17mg (21%) | Calcium: 39mg (4%) | Iron: 2mg (11%)
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