In Spain this is served as dinner or tapas. I’m calling it breakfast.
I know, I don’t have the right to mix up such a tradition, but here we are…mixing it up. I’m a big fan of breakfast for dinner, we have eggs at dinner time, all the time. So I’m not opposed to switching it up. There is just something about sauteing potatoes and onions with eggs that screams breakfast to me.
Spanish Potato and Onion Omelette
1/2 cup olive oil
2-3 potatoes, peeled and sliced
2 large onions, thinly sliced
freshly ground black pepper
Preheat oven to 450 degrees.
Heat the oil in a medium-sized non-stick frying pan, add the potatoes and onions. Season, stir and cover with a lid. Saute over low heat for 15-20 minutes.
Whip the eggs in a large bowl until frothy.
When the potatoes and onions are tender, remove them from the frying pan and put them into the egg mixture. Mix well together. Then return to the pan. (Add a splash more oil if there isn’t any remaining in the pan.)
With a fork spread the potatoes so they’re evenly distributed then flatten the surface. Cook over medium until set. Then place in oven on the top rack for a few minutes to set any runny egg on the top.
Flip onto a serving dish or right from the pan. Wedges are traditional service style.
Thinly slice the potatoes and onions…
Then add them to the preheated oil. Potatoes first.
You are looking to make them tender, not too golden.
Whip the eggs until they’re slightly frothy.
Pour them over the potatoes…
…give them a stir…
…and back in the pan…with a flattened top.
How do you say tadaaaaaaa in Spanish?