Looking for a dish that will have you saying 'Ole!' at every bite? Try the Spanish Omelette, also known as tortilla española. It's got all the fun of a fiesta packed into one delicious egg dish.
With a hearty filling of potatoes and onions, it's like the ultimate breakfast party in your mouth. And if you're feeling extra adventurous, try topping it off with some spicy salsa for a flavor explosion that'll make you want to do the flamenco dance!
Ingredients
21 OZ / 600 G potatoes
2 EA yellow onion
8 EA eggs
3.5 OZ / 100 ML oil
1 TBSP salt
1 TSP pepper
Directions
Peel the potato, cut your potato into small pieces and add into the mixing bowl with a generous pinch of salt. Chop for 15 seconds / speed 4. Empty the potato into a cheesecloth and squeeze all the excess liquid out.
Peel your onion and quarter the onion. Add them to the mixing bowl and chop with the measuring up inserted for 8 seconds / speed 5. Scrape down the sides of the mixing bowl.
Add your potatoes back into the mixing bowl, along with your olive oil. With the measuring cup removed, cook on sauté mode for 10 minutes / 250°F|120°C. Once cooked, place your simmering basket into a large bowl and strain the contents of the bowl, reserving the excess oil for later.
Add the potato mix back to the mixing bowl. Add the eggs along with some salt and pepper. Mix for 30 seconds / speed 3 / stir.
Add some of the reserved oil to a deep nonstick pan, then preheat the pan on medium heat. Empty the contents of the mixing bowl into the frying pan and gently cook on low heat for 20 minutes. Do not mix the contents.
Make sure the omelette is not stuck at the bottom of the pan, then place a plate over the top of the nonstick pan. Carefully turn it over. Place it back into the pan and continue cooking on the other side for 10 minutes more on low heat.
