How to make delicious Spanish Omelette at hom

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Today I’d like to show you how I make a great Spanish omelette. This is a really easy to make dish with a delightful flavor that can be eaten at any time of day, breakfast, lunch, or dinner. It’s a quick and easy way to make a delectable dinner. There are various ways to make this omelette, but I usually like to personalize it by using the elements that I enjoy the most.

Without further ado, let’s go with the ingredients:

2 large potatoes
1 medium onion
1 tomato
1/2 paprika
3 eggs
2 tablespoons oil
Salt and pepper to taste.

The first step is to chop the vegetables. On a table, chop the onion according to your preference (I prefer rings or julienne), peel the potatoes and chop in wheels, continue with the paprika, which I prefer to chop in julienne strips, and finally chop the tomato in rings, which will make the tomato feel more embedded in the tortilla. Many recipes do not include tomato, but I like to include it because it adds such a unique flavor to the dish.

After we’ve chopped our vegetables, we put a little oil in a pan over medium heat and add the potatoes one by one, turning them till golden brown. Season with salt. We take them out and place them on absorbent paper when they’re done, then we put them away.

We add a little more oil to the same pan and sauté the onion with a little salt, then add the paprika and continue to fry. We add the tomato, a pinch of salt, and gently mix everything together so the tomato doesn’t break. Next, we add the potatoes that we had set aside and stir to combine using a wooden shovel.

We place the eggs in a container, add salt and pepper, and beat with a fork or a whisk, then add our vegetables, decrease the heat, and cover, allowing it to simmer long enough so that when we turn it, it does not spill and undo.

When we notice that it is properly cooked on one side, we set a flat plate on the pan, carefully turn it over, and the tortilla will stay on our plate, then carefully slide and place the tortilla back in the pan. Cover the side that is still raw and cook for 1 minute before turning off the heat.

Our omelette is already cooked and ready to eat. We put a plate on top of the pan and turn it.

This recipe was taught to me many years ago, and I enjoyed it because my mother made it for me, and she did it so quickly that she wondered, “How can something so good be done in such a little time?” When you’re in a hurry, it’s a good alternative. I hope you enjoyed it and that you can make it at home.




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