7 In The Kitchen: Spanish Omelette



3/4 cup Spanish olive oil

6 medium russet potatoes, peeled, quartered, and thinly sliced

1 medium yellow onion, peeled, halved, and thinly sliced

6 eggs

Heat oil over medium-high heat in a 10” sauté pan. Add potatoes and onions and cook, lifting and turning, until potatoes are soft but not brown, about 20 minutes.

Beat eggs in a large bowl until pale yellow. Transfer sautéed potatoes and onions with a

slotted spoon to beaten eggs. Reserve oil.

Heat 1 tbsp. reserved oil in the same pan over medium heat. Add egg and potato mixture,

spreading potatoes evenly in the pan. Cook uncovered until the bottom is lightly browned, about 3 minutes.

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