Classic Potato Omelette (Tortilla Española style)

• 🥔2 medium potatoes (about 300g), peeled and thinly sliced≈ $0.30
• 🥚4 large eggs≈ $1.60
• 🫒2 tbsp olive oil≈ $0.30
• 🧂Salt to taste≈ $0.25
• 🌶️Pepper to taste≈ $1.10

Prices are rough US grocery estimates per ingredient and may vary by store and season.

1. 1

   Heat the olive oil in a non-stick frying pan (about 8-inch/20cm) over medium heat.

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2. 2

   Add the thinly sliced potatoes, season with salt and pepper. Cook slowly, stirring occasionally, until the potatoes are very tender and slightly golden, about 15-20 minutes. Do not brown too much.

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3. 3

   While potatoes cook, beat the eggs in a large bowl with a pinch of salt and pepper.

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4. 4

   Once potatoes are cooked, remove them from the pan with a slotted spoon, draining excess oil, and add them to the beaten eggs. Mix well.

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5. 5

   Pour the potato and egg mixture back into the same pan (add a little more olive oil if needed). Spread evenly.

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6. 6

   Cook over medium-low heat for 8-10 minutes, or until the edges are set and the bottom is golden brown.

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7. 7

   Place a large plate over the pan, carefully invert the omelette onto the plate. Slide it back into the pan, uncooked side down, and cook for another 5-7 minutes, or until fully set and golden.

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8. 8

   Slide onto a serving plate, cut into wedges, and serve warm or at room temperature.

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