Things You'll Need:
- 2 or 3 large potatoes
- 6 large eggs
- half an onion
- 2 cloves of garlic
- salt
- pepper
- 1 cup shredded mozzarella cheese (optional)
- 1 cup olive oil
- frying pan
- spatula
- a plate the size of the frying pan
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Step 1
Prepare the potatoes. Clean, peel and cut them in half and then cut them into thin slices.
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Step 2
Cover the surface of frying pan with olive oil. Heat it at a medium-low temperature.
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Step 3
Cook the potatoes in the pan for about 20 minutes, being sure to stir occasionally. When you first throw them in, begin chopping the onions into small pieces, then add them. Mince the garlic and add it to the concoction. While the entire concoction is cooking, mix the eggs in a bowl.
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Step 4
Drain the olive oil using a plat or lid once the potatoes, onion and garlic are done.
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Step 5
Put the potato concoction in the mixing bowl with the eggs and stir it up.
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Step 6
Ensure the frying pan is still lightly coated with olive oil and pour the contents of the bowl into the pan. Season with salt and pepper. Cook under medium heat for 5 to 6 minutes.
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Step 7
Sprinkle cheese on top and using a spatula or wooden spoon, stir so the cheese is mixed in well.
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Step 8
Run a spatula along the outside of the pan. If there are gaps, pour raw egg from the top of the egg and potato mix down the sides of the pan like a regular omelet.
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Step 9
Get ready for some acrobatics. This is the tricky part—put the plate over the pan, making sure it covers the whole thing. Flip the pan upside down, letting the omelet fall onto the plate. Return the pan to the stovetop, and making sure there’s still enough olive oil to prevent the Spanish omelet from sticking, slide it back into the pan.
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Step 10
Cook the Spanish omelet for another 2 to 3 minutes. While it cooks the other side, you can pat down the top so it takes the shape of the pan.
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Step 11
Perform more acrobatics. Do the plate trick again, but this time leave the omelet on the plate. Pat it down with paper towels and serve.
