Potato-Onion Omelet
serves 2-4
This is a standard in any tapas bar --Tortilla Española, a simple omelet of potatoes and onions. Serve it up hot or cold, with a side of mayonnaise or spiced ketchup.
1 medium waxy potato, thinly sliced
1/2 white onion, thinly sliced
1 tablespoon olive oil
1 tablespoon unsalted butter
salt and pepper
5 eggs
2 tablespoons water
prep: 10 minutes
total: 25 minutes
10" nonstick skillet
spatula
medium bowl
1. Slice the potatoes and onions as thin as possible. Heat the olive oil and butter in a medium nonstick skillet over medium-high heat. When the butter's foam subsides, add the potatoes and onions and season generously with a sprinkling of salt and pepper. Stir to combine, then leave the onions and potatoes alone to brown, 2-4 minutes. Turn and brown on the other side, 2-4 more minutes.
2. Meanwhile, in a medium bowl, beat the eggs with the water and a light sprinkling of salt and pepper. Shake the skillet to settle the potatoe-onion mixture into an even, flat layer. Pour the egg mixture into the pan and turn the pan to distribute the egg evenly. With one hand, stir the eggs in a clockwise (or counterclockwise) motion, while with the other hand shaking the pan in a counterclockwise (or clockwise) motion. Do this for about 30-60 seconds, until the eggs thicken a little.
3. Cook until the eggs are set on the bottom and lightly browned, lifting the edges occasionally to check for doneness, 3-5 minutes. Flip the omelet over and cook another 1-2 minutes, until it's barely set in the center.
2. Meanwhile, in a medium bowl, beat the eggs with the water and a light sprinkling of salt and pepper. Shake the skillet to settle the potatoe-onion mixture into an even, flat layer. Pour the egg mixture into the pan and turn the pan to distribute the egg evenly. With one hand, stir the eggs in a clockwise (or counterclockwise) motion, while with the other hand shaking the pan in a counterclockwise (or clockwise) motion. Do this for about 30-60 seconds, until the eggs thicken a little.
3. Cook until the eggs are set on the bottom and lightly browned, lifting the edges occasionally to check for doneness, 3-5 minutes. Flip the omelet over and cook another 1-2 minutes, until it's barely set in the center.
0
