This potato omelette is a traditional Spanish tapa, or appetizer, but it’s equally good for breakfast or brunch.
|Directions||Slice the potatoes as thin as possible and dry with a paper towel.
Sauté potatoes and onions in olive oil over medium heat, turning frequently, until golden brown (about three minutes).
Meanwhile, beat the eggs with salt and pepper until foamy, 1-2 minutes.
Pour the eggs over the potatoes, cover, lower the heat, and cook for about 5-7 minutes, until the omelette is set and the bottom is golden brown.
Slide the omelette onto a plate, cover with the other plate, flip, and slide the omelette back into the pan, so that the cooked side is on top.
Cover and cook for about 5 minutes longer.
Cut into wedges and serve.
|Notes||This makes a nice, light lunch when paired with salad.
Also try Spanish tortilla with peas and Spanish tortilla with zucchini.
|Key to abbreviations and conversions|