This Spanish omelet is delicious and perfect for when you buy an entire bag of potatoes and need a few recipes to use them all. It is nice to make this ahead of time - when anyone in your family is ready to eat, they can simple grab a slice. Along with a side salad you have a complete, easy meal that's good for breakfast or anytime of day. Naturally vegetarian and gluten-free.
Ingredients
- Extra-virgin olive oil
- 3 medium Idaho potatoes, peeled, thinly sliced with a knife or using a mandolin
- 1 yellow onion, finely chopped
- 7 large eggs
- 1/2 tsp of paprika
- Salt & Peper to taste
Heat enough oil to cover the potatoes in a large saute pan over medium-low heat. Add the potatoes and cook for two minutes. Next add the onions and cook for three more minutes. Add salt pepper and paprika. Continue to cook the onions and potatoes for about five more minutes covered, until the potatoes are soft but not crispy.
In a large bowl, crack the eggs and whisk well. Stir in the potato and onion mixture and season with salt. Add this mixture to the remaining oil in the pan (reheat it first) and reduce the heat to medium-low, and cook until the eggs are set and the bottom is golden (use a spatula to peak underneath), 7 to 10 minutes.
Place a plate over the top of the pan large enough to cover the surface and carefully flip over the tortilla. Return the pan to the heat and slide the tortilla back into the pan to cook until the opposite side becomes golden, about 3 to 5 minutes. Flip back onto the plate, slice, and serve.