Spanish Potato omelette

Difficulty: ★☆☆


  • 2 lbs. Potatoes
  • 5-6 Eggs
  • 1 Medium onion
  • Mild olive oil (0.4°)
  • Salt

Category: Main course


Peel and wash the potatoes, chop the onion and cut the potatoes in brunoise or into dices. Heat the oil in a Magefesa Frittata pan. When the oil reaches a temperature between 260°F – 375°F add the potatoes and onion. Let fry until the potato is tender. Drain the excess oil and reserve. Beat the eggs in a small bowl, then incorporate potatoes and onion to the bowl. Season with salt to taste. Distribute one tablespoon of oil among the two pans and place on the stove top over medium heat. Pour the egg mixture into the smaller diameter pan and cook until eggs start to set. Drain the oil from the larger pan to prevent splashing, cover and gently flip the pan over. Cook on the other side until the eggs are set and the omelette turns a nice golden color.
Remove from heat a bit earlier if you like the omelette to be runny in the middle. Serve.

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