Easy Spanish Omelette (or Spanish Tortilla) made quick and simple with potatoes and onions is a delicious, hearty breakfast or brunch
– ▢ ⅓ cup avocado oil– ▢4 cups yukon gold potatoes, chopped into bite-sized (3 potatoes)– ▢½ medium yellow onion, thinly sliced– ▢2 cloves garlic, optional– ▢10 egg– ▢Sea salt, to taste– ▢Black pepper, to taste
Ingredient
Step 1
Step 1
Preheat the oven to 350 degrees F.
Direction
Step 2
Step 2
Dice potatoes and sauté in avocado oil in a large oven-safe skillet. Stir frequently until potatoes are golden brown, 5–8 minutes. Toss cut onions for 5 more minutes until transparent. Add garlic.
Step 3
Step 3
In a mixing bowl, whisk together the eggs, sea salt, and pepper until well-beaten.
Step 4
Step 4
Pour the beaten egg mixture into the skillet, evenly coating the potatoes and onions.
Step 5
Step 5
Place skillet in preheated oven and bake omelette 18–22 minutes. Some areas of the omelette may bubble, but it will settle after chilling.
Step 6
Step 6
Remove omelette from the oven and allow it to cool for at least 15 minutes before slicing and serving.