Spanish Omelet
Give this omelet a try. Breakfasts, lunches, and dinners just got a whole lot easier, and tastier too!
Ingredients
- 3 Large Eggs
- 100 grams Potatoes Sliced
- 50 grams Red onions Sliced
- 1 tsp Dill Finely chopped
- To taste Salt and Pepper A pinch of each
- 2 tsp Oil For frying
Instructions
- Begin your prep. Slice the potatoes and onions thinly and finely chop the dill. Set aside.
- Crack the eggs and whisk. Season well with salt and pepper and add the chopped dill.
- Heat a pan and drizzle in some oil. On medium heat, sauté the onion till lightly brown. Add potatoes and cover, allowing to steam for 5 minutes. Once cooked, increase the heat to high and sauté for one to two minutes. Transfer the potatoes and onions into the egg mixture and allow to rest for 5 minutes .
- In a frying pan, add a splash of oil and heat the pan on medium. Pour in the egg mix and bring the heat to low. Cook for 5 minutes (covered) while periodically checking the underside of the eggs while maintaining a nice circular shape.
- Once the bottom is cooked. Place on a plate and flip it back into the pan to cook the other side.
- Once fully cooked, transfer to a plate and serve while warm.
Notes
| In order to get thicker or fluffier omelets, use a smaller frying pan to cook the eggs. Serve the end product by slicing into wedges. |