Ingredients for Spanish Omelette With Sweet Onions
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How to Make Spanish Omelette With Sweet Onions
- Heat 2 tablespoons of olive oil in a heavy-based 10-inch frying pan over medium heat.
- Add 1 large sweet onion, thinly sliced, and cook for 3 minutes, stirring occasionally, until softened.
- While the onions cook, peel and cut 2 large potatoes into 1/4-inch thick matchsticks.
- Add the potatoes to the pan and cook for 15-20 minutes, or until tender and lightly golden, stirring occasionally.
- In a large bowl, whisk together 6 large eggs, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Stir in 2 tablespoons of chopped fresh parsley.
- Pour the egg mixture over the potatoes and onions, tilting the pan to distribute evenly. Cook over very low heat for 10-12 minutes, or until the edges are set and the bottom is lightly browned.
- Carefully place a large plate over the pan and invert the tortilla onto the plate. Gently slide the tortilla back into the pan, uncooked side down.
- Cook for another 5-7 minutes over low heat, until the other side is golden brown and cooked through.
- Remove from heat, let cool slightly, then slice and serve warm or at room temperature. Enjoy with a simple salad!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
17g
Fat
20g
Carbs
9g