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Spanish Omelet Recipe I Learned From a Spaniard

3 to 4 Eggs
2 large Potatoes
1/2 Onion
5 tbsp Olive oil
1 Salt and pepper


Finely chop the onion into about 1 cm cubes. In a small skillet, heat the olive oil and fry the onion slowly over low heat until golden. Use a generous amount of oil to "simmer" rather than frying. While the onion is "simmering", cut the potatoes into cubes. Do not soak the potatoes in water. This is important! Add the potatoes from Step 3 into the skillet and mix with onion briefly. Cover and braise them in the oil. Cook it over low heat also. Meanwhile, crack and beat the eggs in a large bowl. Open the lid occasionally and stir the potatoes and onions, season them slightly strongly with salt and pepper, and cover again. Repeat this process for about 5 minutes. Once the potatoes are tender, add the ingredients from Step 6 into the beaten eggs and stir lightly. Remove excess oil if there is too much. Return the mixture from Step 7 into the skillet, cover and cook it for about 5 minutes. The eggs will puff up. The heat should still be low. Once the bottom side is cooked, cover the skillet with a large plate. Grab the handle of the skillet from the bottom and flip it quickly to transfer the omelet onto the plate. The cooked side should be on top now. The non-cooked side should be on the bottom, so slide it back to the skillet. Cover and cook the bottom side. Still on low heat. Cook it for about 3 minutes or until golden brown and it is done - The secret to flipping the omelet is to grab the handle of the skillet from the bottom, cover the skillet tightly with a plate and flip it all at once

Source: cookpad.com