Spanish Omelette

Ingredients · 4 servings

• 800 gPotatoes
• 240 gEggs
• 150 gOnion
• 8 gSalt
• 60 gOlive oil

Equipment

stovetop, chef knife, cutting board, fork, mixing bowl, plate, skillet, spatula

Instructions

1. 1
   Prep and set up

   Gather potatoes, eggs, onion, salt, and olive oil, and set out a skillet, bowl, knife, cutting board, and spatula. · 2 min

   What to look for: smooth peeled surface

2. 2
   Peel vegetables

   Peel the potatoes and the onion completely, then rinse and pat them dry. · 5 min

   What to look for: even small cubes

3. 3
   Dice potatoes onion

   Cut the potatoes and onion into small, even cubes so they cook at the same rate. · 5 min

   What to look for: lightly golden and crisp edges

4. 4
   Fry potatoes

   Heat olive oil in a skillet over medium heat, add the potatoes with most of the salt, and fry until lightly crunchy and pale golden. · 15 min

   What to look for: edges lightly golden and sizzling

5. 5
   Add onion drain

   Add the onion to the skillet, cook until tender, then transfer potatoes and onion to paper towels to drain excess oil. · 5 min

   What to look for: onion soft and translucent

6. 6
   Beat eggs

   Crack the eggs into a bowl, add the remaining salt, and beat until fully blended and slightly frothy. · 3 min

   What to look for: uniform pale yellow

7. 7
   Cook and serve

   Lightly oil the skillet, add eggs, potatoes, and onion, cook over low heat, flip once, then slide the omelette onto a plate to serve. · 8 min

   When it is done: Eggs fully set with no liquid center, internal temp about 71°C / 160°F