### **Spanish Omelette (Tortilla Española) Recipe**

**Servings:** 4-6

**Time:** 40-50 minutes

#### **Ingredients:**

- 4 large eggs

- 3 medium potatoes (Yukon Gold or Russet), thinly sliced

- 1 small onion, thinly sliced

- 1/2 cup olive oil (for frying)

- Salt, to taste

- Black pepper (optional)

#### **Instructions:**

1. **Prepare the potatoes & onion**

- Heat olive oil in a non-stick or cast-iron pan over medium heat.

- Add thinly sliced potatoes and onions, cooking slowly until tender (about 10-15 minutes). Stir occasionally without browning them.

- Once soft, remove from the pan using a slotted spoon and drain excess oil.

2. **Mix with eggs**

- In a bowl, beat the eggs with salt and (optional) black pepper.

- Add the cooked potatoes and onions to the eggs, mixing gently to coat everything. Let it sit for 5 minutes.

3. **Cook the omelette**

- Heat a little reserved oil in the same pan over medium heat.

- Pour the egg-potato mixture into the pan, spreading it evenly.

- Cook for 4-5 minutes until the edges set, shaking the pan occasionally to prevent sticking.

4. **Flip the omelette**

- Place a plate over the pan and carefully flip the omelette onto the plate.

- Slide it back into the pan to cook the other side for another 3-4 minutes.

5. **Serve**

- Once golden and fully set, transfer to a plate and let it cool slightly.

- Slice into wedges and serve warm or at room temperature. 😂😂🫡💪