Spanish omelette
Description
Spanish omelette is a perfect breakfast or lunch that will completely eliminate hunger and provide long-lasting fullness. Prepare it using chicken, duck, or quail eggs—your choice. It's especially delicious served with tomato salsa. You can use a large number of layers of thinly sliced boiled potatoes, but then the omelette will need to be cooked on the pan much longer.
Instructions
- 1
Step 1
Prepare the listed ingredients. Boil the potatoes in advance for 30 minutes, or use leftover potatoes from dinner or breakfast. Rinse the green onions and trim the ends.
- 2
Step 2
Beat the chicken eggs into a bowl or ramekin and pour in milk of any fat content. Do not add too much milk, as the omelet should turn out dense, not jiggly.
- 3
Step 3
Add salt and ground black pepper to the container. Optionally, you can add other spices and seasonings: paprika, chili flakes, turmeric, or a mix of herbs. Whisk the mixture with a whisk for 1–2 minutes.
- 4
Step 4
Slice the peeled boiled potatoes into rounds and chop the green onion stalks. If green onions are not available, substitute them with regular onion or red onion.
- 5
Step 5
Heat a skillet and pour in vegetable oil. Add the sliced potatoes and onions and fry for 1-2 minutes until golden brown.
- 6
Step 6
Pour the egg mixture evenly onto the skillet so that all the potato slices are covered. Reduce the heat to medium.
- 7
Step 7
Evenly pour the egg mixture over the skillet so that all the potato slices are covered. Reduce the heat to medium.
- 8
Step 8
Be sure to cover the pan with a lid and cook the omelet for 4-5 minutes until set. If you don't have a lid, after 3-4 minutes use a wide spatula to flip the omelet to the other side and cook for another 3-4 minutes.
- 9
Step 9
The Spanish omelet should turn out dense, aromatic, and appetizing. Turn off the heat. If desired, sprinkle with chopped fresh herbs.
- 10
Step 10
Place the omelet on plates and serve with tomatoes, salad, sauce, slices of ciabatta, baguette, etc. Enjoy your meal!