Classic Spanish Potato Omelette!

Classic Spanish Potato Omelette!


  • 5 Large potatoes
  • 1 medium onion, thinly sliced
  • 8 eggs, lightly beaten
  • 1 teaspoon ground sweet paprika
  • 1/4 cup (60ml) extra virgin olive oil


  1. Peel and cut potatoes into very thin slices, pat dry with absorbent paper. shallow-fry potatoes and onion in hot oil, in batches, until just soft, but not browned. Transfer potatoes and onion to strainer; cool
  2. Place strained potatoes and onion in large bowl, add combined eggs and paprika; stand 5 minutes
  3. Heat extra oil in 26cm non-stick pan. Pour in potato mixture, press down firmly. Cook, uncovered, over low heat, about 15 minutes or until potatoes are soft and base of omelette is browned
  4. Carefully invert potato omelette onto large plate; slide back into same pan. Cook, uncovered over low heat, for about 10 minutes or until base is browned and omelette set. stand for 10 minutes
  5. Serve!

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