Spanish Omelette



  1. 4-5 Eggs
  2. 1-2 Onion
  3. 1-2 Potato
  4. Olive oil
  5. Salt and pepper

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  1. Scrape the potatoes and its best use a vegetable slicer so that you get uniform slices, so that when you cook it the potatoes cook evenly.
  2. Drizzle some olive oil on a pan.
  3. Add the potatoes first because it takes more time to cook than the onions. So you don’t wanna end up with burnt onions because it really destroys the dish.
  4. Flip the potato slices occasionally and add some salt in, when the potato looks fairly cooked add the onions and let it cook for 3-4 minutes.
  5. Beat the eggs and add salt and some pepper and now add the cooked potatoes and onion to the egg and give it a quick whisk.
  6. Now pour the egg mixture back into the pan and put it on low heat. Make sure to cover the pan, so that the egg cooks evenly.
  7. Once the eggs have cooked well. Use a plate and cover the pan and flip the pan. Now put the egg back onto the pan for 2 minutes. This one is tough to flip because this is gonna be really heavy.
  8. You could use some dried oregano, dried basil and chilli flakes to add some more flavors. This is totally optional.


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