Made with buttery golden potatoes and excellent olive oil, our Spanish omelet is simple and flavorful. Serve it with a crisp salad and crusty bread.
Instructions
1
Cook the potatoes and onions
2
In an 8-inch nonstick skillet, heat the oil over medium heat. Add the potatoes and onion. Cook them until the potatoes are tender, 10 to 12 minutes, tossing them often. Remove the potatoes and onion from the pan with a slotted spoon and keep them warm. Editor's Tip: You'll want the potatoes to be nice and tender, so if they need more time to cook, give them a few more minutes in the pan. They should be soft when poked with a fork or knife.
3
Make the omelet mixture
4
Whisk the eggs, salt and pepper in a large bowl. Add the potatoes and onions, and stir to coat them.
5
Cook the omelet
6
Add the remaining 2 tablespoons of oil to the pan. Over low heat, pour in the egg mixture and cook it until the top almost sets, six to eight minutes. Place a second skillet or a large plate on top, then carefully invert the omelet so the top is now the bottom. Slide it back into the hot pan. Cook it for another four to five minutes.
7
Garnish and Serve
8
Slice the tortilla española into wedges. If desired, garnish it with green onion or parsley, and sprinkle it with additional pepper and salt.
