Tortilla española à 4 ingrédients (omelette espagnole)

Ingrédients

• 1 1/4 cup extra virgin olive oil (divided)
• 1 medium white onion (thinly sliced)
• 3 medium Yukon gold potatoes (sliced 1/2-inch thick)
• 6 large eggs (whisked)
• Salt + pepper to taste

Préparation

1. 1

   In a large nonstick skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced onions and a pinch of salt. Cook them until translucent, about 8-10 minutes. Transfer them to a bowl. Set aside.

2. 2

   Add the sliced potatoes to the skillet in an even layer and add enough oil to cover them entirely, about 1 cup. Cook them on low heat for 20-30 minutes until a knife can easily cut through them.

3. 3

   Drain the potatoes and transfer them to another bowl to cool slightly. You can reuse the olive oil, if you’d like, so no need to discard.

4. 4

   In a bowl, whisk eggs with a pinch of salt + pepper. Add the cooled and drained potatoes and onions to the bowl. Carefully mix together to combine.

5. 5

   In the large nonstick skillet, heat 2 tablespoons of olive oil over medium-high heat. Pour the egg-potato-onion mixture into the skillet. Make sure the potatoes and onions are evenly distributed. Reduce heat to low. Cook for about 4-5 minutes or until the eggs are set.

6. 6

   After 4-5 minutes, make sure the eggs are set towards the bottom of the skillet. You can use a wooden spoon to lift it and take a peek.

7. 7

   Place a large plate over the skillet and flip the skillet so the omelette ends up on the plate. Now immediately, return the omelette to the skillet so the other side can cook. This should take another 4-5 minutes or until just lightly browned.

8. 8

   Once cooked, transfer the omelette to a plate. Cut and serve. Enjoy!