afoona
Giant Spanish-Style Omelet
vegetables

Giant Spanish-Style Omelet

A classic Spanish omelet (tortilla) with potatoes and onion. A perfect dish for any time of day.

⏱ 40 min🍽 4 servings 🌍 Mediterranean👩‍🍳 Afoona

👨‍🍳 Method

  1. 1
    Heat the oil in a skillet over medium-low heat and fry the potatoes and onion in it 15–20 minutes, covered and stirring occasionally, until the potatoes are tender.
    ⚙ Pan-fryingStoveFrying pan
  2. 2
    Pour half the oil out of the pan.
  3. 3
    Beat the eggs with the paprika, salt and black pepper.
  4. 4
    Pour the eggs into the pan.
    Stove
  5. 5
    Lower the heat and cook 5–7 minutes, until the bottom sets.
    StoveFrying pan
    💡Low heat and an ovenproof pan: the eggs set slowly and don't burn on the bottom before the top is done.
  6. 6
    Flip with the help of a large plate and return to the pan for 3 minutes more.
    Stove
    💡Flip with confidence: set a large plate over the pan, flip in one motion and slide it back in.
  7. 7
    Cut into slices and serve.
    Knife
373calories
16 gprotein
25 gcarbs
23 gfat
● protein 17%● carbs 27%● fat 56%

Per serving (271 g), of 4 servings

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⚖ About the ingredients

🔧 Tools needed (3) · 🍳 One cooking vessel

  • Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
  • Frying pan · Also works: Wok (None) · 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
  • Knife · Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)

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