Spain

Spanish Omelette, made with supermarket ingredients

Name: Spanish Omelette
Total time: 30 min
Yield: 2
Cuisine: Spain
Ingredients: 3 medium Yukon Gold potatoes, thinly sliced; 1/2 yellow onion, thinly sliced; 5 large eggs; 120 ml olive oil; 1/2 tsp salt

The authentic flavor in three easy steps with what any supermarket sells, in metric, for students and anyone cooking far from home (serves 2).

30 min2 to wash

3 lazy steps

1
Fry sliced potatoes and onion in olive oil over medium heat for 12-15 minutes until tender, then drain oil and mix into beaten eggs with salt.
2
Pour the egg-potato mixture into a greased non-stick skillet over medium-low heat and cook for 5 minutes until edges are set.
3
Invert onto a plate, slide back into the pan, and cook the other side for 2-3 minutes until set.

How it's eaten in Spain

In Spain, it is served at room temperature with crusty bread or inside a baguette as a bocadillo.

Ingredients (serves 2)

Yukon Gold potatoes, thinly sliced3 medium
Swap: 500 ml frozen diced hash browns（No peeling or chopping）
yellow onion, thinly sliced1/2
Swap: 1/2 tbsp onion powder（No prep）
eggs5 large
olive oil120 ml
salt1/2 tsp

Authentic ingredients in Spain

Yukon Gold potatoes, sliced3 medium
eggs5 large
yellow onion, sliced1/2
extra virgin olive oil250 ml
salt1/2 tsp

Optional authentic touch
Slowly confit the potatoes in low-heat olive oil until tender rather than frying them quickly.

Wherever you live: Japan, Europe or anywhere else

Lazy Recipe adapts the ingredients to the supermarkets where you live. Type a dish, snap a photo of it or your fridge, and get 3 lazy steps for your servings and diet, with read-aloud and timers in Cook Mode.

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