Potato omelette is one of those recipes that has no middle ground. For many, it is an impossible dish, with great difficulty: turning it over when cooking. For others, it is one of the easiest and cheapest recipes out there. But what everyone agrees on is that it is delicious, and that is that the flavor of the potato mixed with the beaten egg offers us a contrast of textures that leaves no one indifferent. And if we add the odd additional ingredient to this incredible base, the explosion of flavors is guaranteed!
If you are one of those people who believe that making a Spanish omelette is complicated, don’t stop reading! In Guruwalik we show you that it is a very simple and fast task, available to all levels. Stay with us, discover our tricks and learn how to make potato omelette with onion and leek .
Ingredients to make Spanish omelette with onion and leek:
- 2 medium potatoes
- ½ Onion
- 1 piece of Leek
- 4 Eggs
- 1 pinch of salt
How to make Spanish omelette with onion and leek:
Step NO 1
First thing we do to start preparing the potato omelette is to chop the onion and leek very small . This is going to taste, so you can chop these ingredients a little bigger if you prefer. I usually do it this way so that the subsequent cooking is faster.
Step NO 2
When we have the chopped onion and leek, we go on to peel the potatoes , wash them and also chop them to taste. As a recommendation, I would tell you to cut them into small cubes or fine dice, just like I did. This trick is very effective in getting them to cook faster. However, as I mentioned in the previous step, if you prefer to opt for larger pieces it is totally valid, the Spanish omelette will be delicious anyway!
Tip: If you want to make a bigger omelette, use more potatoes.
Step NO 3
We put plenty of sunflower oil to heat in a deep frying pan. When it is hot, we lower the heat to medium and fry the potatoes with the onion and the leek , all together! We cook all these ingredients at the same time to prevent the leek and onion from burning. We add salt to taste.
Step NO 4
While the potatoes are frying, we take the opportunity to beat the eggs . If you want, you can add a pinch of salt to the eggs, but don’t go overboard with the amount to avoid making the onion omelette with potatoes and leeks too salty. When the potatoes are ready, we remove them from the pan with a slotted spoon to drain the oil and transfer them to the bowl where we have the beaten eggs.
Tip: If you have added more potatoes, add more eggs as well.
Step NO 5
Mix well with a fork and put a non-stick frying pan on the fire with a splash of oil. When it is hot, we pour the potatoes mixed with the eggs, the onion and the leek and cook the omelette .
Step NO 6
We turn it over with a plate the size of the pan, cook on the other side and that’s it. The cooking of the potato omelette with onion and leek will depend on our tastes, if we prefer more compact tortillas, we can turn it over again, while if we like more that the egg is slightly curdled, a few minutes will suffice.
We can accompany the vegetable and potato omelette with a goat cheese salad or toast with tomato . Enjoy!
If you liked the recipe for Spanish omelette with onion and leek , we suggest you enter our Tortilla Recipes category .