- about 400 gram waxy potatoes
- 6 eggs
- 1 red onion
- 2 garlic cloves
- olive oil
- pepper and salt to taste
- optional: fresh chives for garnish
Kitchen equipment needed
- cutting board & chef’s knife
- medium-sized bowl
- mandoline, kitchen cutting machine or use a sharp knife to create potato slices
- large skillet (suitable for the oven) + a lid
Preparation — 10 minutes
PEEL and finely chop the red onion and garlic cloves. PEEL the potatoes and create thin slices, make sure the slices are evenly so they’re done at the same time. BEAT the eggs with pepper and salt and set them aside.
PRE-HEAT the oven to 180 degrees Celsius or 350 degrees Fahrenheit.
Finishing the Spanish omelette — 15 minutes
HEAT olive oil in the large skillet and sauté the onion and garlic for a few minutes. TRANSFER them to the bowl with eggs and add some new olive oil to the large skillet. COOK the potato slices for a few minutes on medium heat. Turn down the heat and put the lid on, after a few minutes you can also POUR in the egg mixture and put the lid back on.
REMOVE the lid after a few minutes and place the skillet in the preheated oven. Let it cook for another 5 minutes, or until the eggs are set. The exact cooking time depends on your oven. GARNISH with finely chopped chives and enjoy!