Spanish•healthy

No-Fry Spanish Potato Omelette

This No-Fry Spanish Potato Omelette is made with 3 Ingredients and is easy to make. A healthier version to the classic tortilla de patatas.

Ingredients

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1
Cut the potatoes (peeled & washed) into small 1/4 inch (.65 cm) thick pieces, add them into a large pan, fill with cold water, just enough to barely cover the potatoes, season generously with sea salt and heat with a medium-high heat
2
Meanwhile, crack 8 medium to large sized eggs into a large bowl, season with sea salt and whisk until well combined
3
About 16 to 18 minutes after turning on the heat on the potatoes, they should be perfectly cooked, just pierce them with a toothpick, if it easily goes in but with some resistance, they are perfect, drain them into a colander, shake the colander to release any excess water, add the potatoes into the bowl with the whisked eggs, gently mix together and set aside for 5 minutes
4
Line a large oven-proof fry pan with parchment paper, drizzle in 1 tbsp of extra virgin olive oil and brush to evenly coat the parchment paper, add the potato & egg mixture, make sure it´s all in a flat layer
5
Add the pan into a preheated oven, bake + broil (bottom + top heat) option 190 C - 375 F
6
After 16 to 18 minutes the omelette should be perfectly cooked, remove from the oven, you can always pierce the omelette with a toothpick, if it comes out clean, the eggs are cooked, place a plate over the pan and flip the pan into the plate, serve next to a crusty baguette, enjoy!