Spanish Omelete Recipe

Nothing is written about what the perfect omelette recipe looks like. More or less done, with or without onions, with the potatoes almost fried or not done at all, including more ingredients or just the classic, with more or less egg… That is why usually the first time the result is not as we expected. Making the perfect omelette takes time.

Even if this is a Spanish omelette with onions, you can simply leave them out. Furthermore, this time we include the amounts of the ingredients, but it is better to make it by eye, always keeping a proportion and balance between all its ingredients.

1. We start peeling and cutting the potatoes. We will do this in thin slices.
2. Peel and chop the onion as small as possible.
3. Put a good amount of oil in a frying pan. Once hot add the potatoes and the onion. The time will depend on your tastes; if you prefer them almost fried, we will keep them on the heat until browned; those who prefer them overcooked should cook them over a low heat and remove them when they get softened.
4. Meanwhile, we will be beating the eggs in a large bowl (since we will include here the potatoes and onion)
5. Remove potatoes and onions with a slotted spoon, and put them in the bowl. Season to taste.
6. Put to heat a frying pan with a little bit of oil. 
7. Once the pan is very hot, we put in the mixture. This is the moment in which we will have to decide if we want it more or less set. If we want it less made, we must stir five seconds the mixture, and then let it rest. If you prefer the omelette more set, we will have to stir for longer before letting it rest.
8. After about 2 or 3 minutes, we will turn the tortilla with the help of a dish. The movement needs to be done fast so the mix does not fall apart. It takes practice.
9. With the help of a spatula, we give form to the tortilla to make all the parts look uniform, and after a few minutes, set aside.
10. Serve it in your favourite plate and start enjoying!!!!