Spanish Omelet (tortilla) Recipe
(Egg and Potatoes Omelet with onions and peppers)
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Ingredients
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Main Ingredients
Method
Preparation
- 1
- 2
Cook the Potatoes
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced potatoes and season with salt and pepper. Cook for about 10-12 minutes, stirring occasionally, until they are tender and lightly golden.
- 3
- 4
Prepare the Egg Mixture
In a large bowl, crack the eggs and whisk them until well combined. Add a pinch of salt and pepper to taste.
Cooking
- 5
Combine and Cook
Add the cooked potato and vegetable mixture to the bowl of beaten eggs. Stir gently to combine. In the same skillet, add the remaining tablespoon of olive oil and heat over medium-low heat.
- 6
- 7
Flip the Omelet
Using a large plate, carefully flip the omelet over to cook the other side. Slide it back into the skillet and cook for another 5 minutes until fully set and lightly golden.
- 8
Serve
Once cooked, carefully slide the omelet onto a serving plate, cut into wedges, and serve warm.
