The Spanish Omelet is the only food with eggs that my daughter will consider eating. We have tried all, but it seems that this particular combination of eggs, potatoes and onion is a winner for her. The way to make it could get a little bit messy, and you will probably need a couple of times to perfect it but is worth it. The art of making the Omelet was showed to me by my friend Beatriz's mom in Venezuela. They are originally from Asturias, Spain and I have to say that the best Spanish Omelet I have ever tasted is the one that she makes...I still think she have a well kept secret, or maybe her hands have some kind of Spanish magic. Anyway....try this one, you will really like it!
- 3+2 tablespoons olive oil
- 2 large potatoes, peeled and thinly sliced (if they are medium sized use 3 or 4)
- 1 onion, thinly sliced
- 5 eggs
- 1/4 teaspoon salt, or to taste
In a large skillet over medium heat, add 3 tablespoons of the olive oil. Add the potato slices and onion and a pinch of salt. Cook for 20 minutes until the potatoes and onions are soft. Slightly beat the eggs in a bowl. Combine the potato mixture with the eggs. Add the salt and mix well.
In a 10-inch by 2 1/2 inch deep nonstick skillet, add the olive oil and heat over medium-high heat. Pour in the potato, egg, and onion mixture. Lower the heat to medium-low and cook for 4 to 5 minutes, until the bottom of the omelet is very light brown. Using a flat ceramic plate, cover the frying pan and flip the omelet over onto the plate. Immediately slip the uncooked side back into the pan. Cook for another 4 to 5 minutes, until the other side is very light brown. Repeat the turning two more times, this will give the omelet a nice round shape. Let it cool slightly and serve with a nice green salad for a fresh summer dish. The Omelet is also a great picnic food, it can be perfectly eaten at room temperature.