Breakfast for dinner, anyone?
Vegetarian meals aren’t all salads and pasta. Though eggs certainly have their place at the breakfast table, this Spanish omelet is a delicious and filling meal option for any time of the day. The ingredients are simple — nothing but eggs, potatoes, and onions — but it does require a bit of technique (though we don’t recommend flipping it mid-air).
Here’s what you’ll need.
Ingredients (for 6-8 servings)
- 3 lb Yukon Gold potatoes (6–8), peeled, cut into ¼” slices
- 2 tsp kosher salt, plus more for seasoning
- 2 cups olive oil
- 1 medium onion, chopped
- 10 large eggs, beaten to blend
- Place potatoes in a large colander, sprinkle with 2 tsp. salt, and toss to coat. Let stand for 30 minutes. Pat dry with paper towels.
- Heat oil in a large nonstick skillet over medium-high heat. Add potatoes and cook, turning occasionally, until firm-tender (about 10-15 minutes).
- Add onion to potatoes in skillet; cook until onion and potatoes are soft (about 5-8 minutes). Using a slotted spoon, transfer the mixture to a large bowl; let cool slightly. Strain oil into a heatproof bowl and set aside — you’ll need it later!
- Add eggs to potato mixture; season with salt. Wipe out skillet. Heat ¼ cup reserved oil over medium-high heat. Add egg mixture, arranging potatoes to submerge.
- Reduce heat to medium; cook tortilla/omelette until the eggs are almost set (it will be slightly runny on top), 25-30 minutes. Carefully invert the pan onto a large plate. Slide the tortilla/omelette back into the skillet browned-side up. Cook until golden on bottom and cooked through (about 4 minutes more).
- Serve warm or at room temperature. Cut into wedges and enjoy!