Prepare to embark on a culinary journey that will transport your taste buds straight to the heart of Spain with this mouthwatering Spanish Potato Omelette! This isn't just any ordinary dish – it's a magical fusion of crispy potatoes, silky eggs, vibrant spinach, and rich Manchego cheese that will make your kitchen smell like a traditional Spanish tapas bar. Whether you're a seasoned home cook or a curious food lover, this recipe promises to elevate your cooking game and impress everyone at the table with its rustic charm and incredible flavors.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Spanish
Serves: 4 servings
Ingredients
- 4 large potatoes, peeled and diced
- 1 onion, diced
- 4 large eggs
- 2 cups fresh spinach
- 1/2 cup Manchego cheese, grated
- Salt and pepper to taste
- Olive oil for frying
Instructions
- Begin by preparing your ingredients. Peel and dice the potatoes into small cubes, about 1/2 inch in size. Dice the onion and set aside. Rinse the fresh spinach under cold water and roughly chop it if the leaves are large. Grate the Manchego cheese and set it aside.
- In a large skillet, heat a generous amount of olive oil over medium heat. You want enough oil to coat the bottom of the skillet. Once the oil is hot, add the diced potatoes and onions. Season with salt and pepper. Cook for about 15-20 minutes, stirring occasionally, until the potatoes are tender and lightly golden. If the potatoes start to brown too quickly, reduce the heat.
- While the potatoes and onions are cooking, crack the eggs into a large mixing bowl. Whisk them until well combined. Season with a pinch of salt and pepper. Set aside.
- Once the potatoes and onions are cooked, add the fresh spinach to the skillet. Stir gently and cook for about 2-3 minutes, just until the spinach wilts down.
- Remove the skillet from the heat and let the potato and spinach mixture cool for a few minutes. Once slightly cooled, add the mixture to the bowl with the whisked eggs. Gently fold everything together, ensuring the potatoes, onions, and spinach are evenly coated with the egg mixture. Add the grated Manchego cheese and fold it in as well.
- Wipe out the skillet and add a little more olive oil, heating it over medium-low heat. Pour the egg and potato mixture back into the skillet, spreading it evenly. Cook for about 5-7 minutes, or until the bottom is set and golden brown.
- To flip the omelette, place a large plate over the skillet. Carefully invert the skillet so the omelette lands on the plate. Add a little more olive oil to the skillet if needed, then slide the omelette back into the skillet, uncooked side down. Cook for an additional 5-7 minutes until this side is also set and golden brown.
- Once fully cooked, slide the omelette onto a serving platter. Let it cool for a few minutes before slicing into wedges. Serve warm or at room temperature, and enjoy your Spanish Potato Omelette with Spinach and Manchego Cheese!
Tips
- Choose the Right Potatoes: Use waxy potatoes like Yukon Gold that hold their shape well during cooking.
- Oil Temperature is Key: Use enough olive oil to generously coat the pan, but not so much that the potatoes are deep-frying.
- Patience While Cooking: Cook the potatoes and onions slowly to ensure they're tender and lightly golden without burning.
- Flipping Technique: The omelette flip can be tricky. Use a large plate and be confident and swift when inverting the skillet.
- Let it Rest: Allow the omelette to cool for a few minutes before slicing to help it set and make cutting easier.
- Cheese Tip: Grate the Manchego fresh for the best melting and flavor distribution.
- Serve Versatility: This dish is delicious warm or at room temperature, making it perfect for any meal or gathering.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 30g
Protein: 15g
Fat: 20g
Saturated Fat: 7g
Cholesterol: 220mg
