Spanish Omelette (Tortilla Española)

• 4 large eggs
• 1/2 cup whole milk
• 1 medium onion, thinly sliced
• 12 oz potatoes, peeled and thinly sliced
• Salt to taste
• 2 tablespoons olive oil

Steps

1. 1 Heat olive oil in a non-stick skillet over medium heat.
2. 2 Add onions and potatoes to the skillet. Season with salt and cook until softened, about 15 minutes.
3. 3 Whisk together eggs and milk in a large bowl.
4. 4 Stir the cooked vegetables into the egg mixture.
5. 5 Pour the mixture back into the skillet. Cook over low heat until the bottom is set.
6. 6 Carefully flip the omelette and cook until the other side is golden, about 5 minutes.

Nutrition

Tips

• Use a mandoline slicer for paper-thin potato slices.
• For extra flavor, add a pinch of smoked paprika to the egg mixture.
• If flipping seems daunting, cook under a broiler for a few minutes instead.
• Best served at room temperature or slightly warm.

Storage

Store in the fridge for up to 3 days. Reheat gently in a skillet or microwave.

Serving Suggestions

• Pair with a fresh green salad for a balanced meal.
• Serve with crusty bread and aioli for a satisfying brunch.
• Enjoy with a side of roasted vegetables for a hearty dinner.

FAQ