
Spanish potato omelet with tender onions and a soft egg center.
3 eggsChicken eggs
220 gPotato
60 gOnion
1.5 tbspOlive oil
To tasteSalt
Thinly slice the potato and onion. Beat the eggs in a bowl and season with salt and black pepper.
Heat the olive oil in a nonstick skillet over medium heat. Add the potato and onion and cook gently until the potato is tender but not deeply browned, 12 minutes.
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To tasteBlack Pepper
Reduce the heat to low, pour in the eggs, and cook until the bottom is set. Flip the tortilla with a plate and cook 3 more minutes until just set in the center.