Spanish Tortilla with Rosemary

Ingredients

Potatoes 5

Onion 1

Egg 5

Rosemary 1 sprig

Olive oil 5 tbsp

Pepper to taste

Nutmeg 1 pinch

Sea salt to taste

Slice the onion into thin half rings. Peel, wash, and thinly slice the potatoes.

Rinse the potatoes with water to remove the starch. This will prevent the potatoes from sticking together when frying. Pat the potato slices dry with a towel.

Heat the olive oil in a frying pan, add the onion, and fry until soft and translucent. Do not fry until golden brown!

Once the onion is soft, add the potatoes, stir well, and fry until tender, about 10-15 minutes. Stir the potatoes while frying to prevent them from browning.

Beat the eggs. Finely chop the rosemary leaves.

Season the potatoes when they're almost done. Season with salt, pepper, nutmeg, and rosemary. Mix well and cook until the potatoes are done.

Pour the cooked potatoes into the eggs. Mix well. Transfer the mixture to the pan. If you're concerned about the omelet sticking to the pan and then having trouble flipping or breaking, it's best to quickly wash the pan before adding the mixture and re-oil it. Reduce the heat to medium and cover. Cook until the bottom of the omelet is golden brown (about 3-4 minutes).

 

Remove the lid, place a plate of appropriate diameter over the omelet, and carefully invert it from the pan onto the plate. Slide the omelet from the plate back into the pan (the omelet should slide off the plate and into the pan). Cook uncovered for another 2-3 minutes. Transfer the finished Spanish omelet to a serving platter. Cut into portions.



Serve with sour cream and herbs.

Enjoy!