Description
This Spanish Omelette features layers of tender potatoes, sweet onions, and colorful red peppers bound together with fluffy eggs, creating a golden, satisfying dish. Perfect for breakfast, lunch, dinner, or even cold as a snack, it’s a versatile recipe that comes together quickly and impresses every time.
Ingredients
Scale
- 2 medium potatoes, diced into small, even cubes
- 3 large eggs, for binding and structure
- 1 medium onion, sliced thin
- 1/2 red Romano pepper, diced, or use a bell pepper for sweetness
- 2 tablespoons fresh parsley, chopped for brightness
- to taste salt and black pepper
- as needed olive oil, for frying and cooking
- optional chili flakes, for a subtle spicy kick
Instructions
- Heat the Oil: Pour olive oil into a non-stick pan and heat over medium heat for about 1 minute until shimmering.
- Add the Potatoes: Add your diced potatoes and cook, stirring occasionally, for about 7-8 minutes until they begin to soften.
- Add Onion and Pepper: Stir in the sliced onion and diced red pepper, continuing to cook for another 5-7 minutes until all vegetables are soft and lightly golden, with no hard edges remaining.
- Cool Slightly: Remove the pan from heat and let the vegetables cool for 2-3 minutes; this prevents the eggs from scrambling when combined.
- Whisk the Eggs: In a medium bowl, crack all 3 eggs and whisk together with a fork until well combined and slightly frothy, about 1-2 minutes.
- Season the Eggs: Add salt, black pepper, chopped parsley, and chili flakes if using, stirring gently to distribute the seasonings evenly throughout the mixture.
- Combine Vegetables and Eggs: Pour the cooled vegetables into the egg mixture and stir gently but thoroughly, ensuring every piece of potato and pepper is coated with egg.
- Prepare the Pan: Wipe the non-stick pan clean with a paper towel and add a small amount of fresh olive oil, heating over low to medium-low heat for about 1 minute.
- Cook the First Side: Pour the entire egg and vegetable mixture into the pan, spreading it evenly with a spatula, and cook gently for 5-7 minutes until the edges look set and the center is mostly cooked but still slightly jiggly.
- Flip the Omelette: Carefully slide the omelette onto a large flat plate, then slide it back into the pan with the cooked side facing up, and cook for another 3-4 minutes until the top is just set.
- Rest and Serve: Let the omelette rest in the pan for 1 minute, then slide onto a serving plate, slice into wedges, and serve warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 15 minutes