Spanish Omelette

Recipe View 2 mins In a large, heavy-bottomed skillet, heat olive oil over medium-high heat. (2 minutes)

Recipe View 12 mins Add the sliced potatoes and season lightly with sea salt and black pepper. Cook, stirring occasionally to ensure even browning, until the potatoes are golden brown and tender, about 10-14 minutes.

Recipe View 7 mins Add the thinly sliced onions to the skillet with the potatoes. Reduce the heat to medium and cook, stirring occasionally, until the onions are softened and translucent, about 6-8 minutes. The potatoes and onions should be infused with the fragrant olive oil.

Recipe View 1 mins While the potatoes and onions are cooking, whisk the eggs in a large bowl. Season generously with sea salt and freshly ground black pepper. The eggs should be light and frothy.

Recipe View 5 mins Pour the whisked eggs into the skillet over the potatoes and onions. Stir gently to ensure the eggs are evenly distributed throughout the mixture. Reduce the heat to low and cook until the eggs begin to set around the edges and the bottom is lightly browned, about 4-5 minutes.

Recipe View 1 mins Using a spatula, carefully loosen the omelette from the sides and bottom of the skillet to prevent sticking.

Recipe View 1 mins Place a large plate over the skillet, ensuring it completely covers the top. Carefully and confidently invert the skillet to flip the omelette onto the plate. (1 minute)

Recipe View 5 mins Slide the omelette, uncooked-side down, back into the skillet. Continue cooking over low heat until the eggs are fully set and the bottom is golden brown, about 4-5 minutes. Use a spatula to gently check for doneness.

Recipe View 2 mins Carefully slide the Spanish omelette onto a serving plate. Garnish with freshly chopped tomatoes and green onions for a burst of freshness and color. Serve warm or at room temperature. (2 minutes)