Simple Spanish omelet with just 3 ingredients: anyone can make it!

Yes, a simple Spanish omelet, or “tortilla española,” can be made with just three basic ingredients! It’s a classic and delicious dish that’s surprisingly easy to prepare.

Here’s a simple recipe:

Ingredients:

• 4 medium potatoes
• 4 eggs
• 1 onion (medium, optional but traditional)
• Olive oil
• Salt

Instructions:

1. Prepare the Potatoes and Onion:
   • Peel and thinly slice the potatoes.
   • If using onion, peel and thinly slice it.
   • In a large frying pan, heat a generous amount of olive oil over medium-low heat.
   • Add the potatoes (and onion, if using) to the pan, and cook slowly until they are very soft. This process can take about 20-30 minutes. You want them to be cooked through, but not browned too much. Stir them occasionally.
   • Once the potatoes are soft, remove them from the pan and drain them on paper towels to remove excess oil.
2. Prepare the Eggs:
   • In a large bowl, whisk the eggs with salt.
3. Combine and Cook:
   • Add the cooked potatoes (and onion) to the whisked eggs, and mix well.
   • In the same frying pan, heat a little more olive oil over medium heat.
   • Pour the egg and potato mixture into the pan.
   • Cook over medium-low heat for about 5-10 minutes, or until the bottom is golden brown and the eggs are mostly set.
   • To flip the omelet, you can either:
     • Place a large plate over the pan, carefully flip the pan so that the omelet lands on the plate, and then slide the omelet back into the pan to cook the other side.
     • If you are very confident, you can flip it in the pan using a flicking motion.
   • Cook the other side for another 5-10 minutes, or until golden brown and cooked through.
4. Serve:
   • Slide the tortilla onto a plate, and let it cool slightly.
   • You can serve it warm or at room temperature.
   • It can be cut into wedges.

Tips:

• Slow cooking the potatoes is key to a good tortilla.
• Use a good quality olive oil for the best flavor.
• Don’t cook the tortilla over too high of heat, or it will burn.
• The inside of the tortilla should remain moist.