Tortilla de Guisantes (Spanish Pea Omelet)

• 🥚4 large eggs≈ $1.60
• 🥄1 cup green peas≈ $1.20
• 🫒2 tbsp olive oil≈ $0.30
• 🧂1/2 tsp salt≈ $0.10
• 🌶️1/4 tsp black pepper≈ $0.10

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

1. 1

   Heat 1.5 tablespoons of olive oil in an 8-inch non-stick skillet over medium-low heat. Add the sliced onion and potato; gently cook until softened, about 8 minutes.

   Mark as done
2. 2

   Stir in the green peas and cook for another 2 minutes until tender.

   Mark as done
3. 3

   In a medium bowl, whisk the eggs vigorously with salt and black pepper.

   Mark as done
4. 4

   Transfer the cooked warm vegetable mixture into the beaten eggs, letting it sit for 2 minutes to soak.

   Mark as done
5. 5

   Add the remaining olive oil to the pan over medium heat. Pour in the egg mixture and cook for 3 to 4 minutes until the edges are set.

   Mark as done
6. 6

   Carefully invert the tortilla onto a plate, slide it back into the pan, and cook the reverse side for 2 minutes until golden.

   Mark as done