Spanish Omelette recipe variation with Bacon and Onion
Humble, simple, cheap, filling, and yet delicious, this twist to a traditional Spanish dish will give you the confidence to innovate and add your own ingredients next time.
Equipment
- 1 frying pan
Ingredients
- 3 medium potatoe pealed and cut in small cubes
- 4 eggs
- 1/4 red onion
- 4 Slices of bacon
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon green anion for topping (optional)
- 2 tablespoon Parmesan, Grated Cheese (optional)
- 3 tablespoon Olive oil
Instructions
- Peel the potatoes and onion and cut them evenly into small cubes.
- Take your eggs out of the fridge and let them reach room temperature.
- Cook the bacon so it is crispy. Use the air fryer for faster and great results.
- Remove the excess fat with cooking paper and let the bacon cool. Cut in into small pieces.
- Simultaneously, heat the vegetable oil that you will use to fry the potatoes.
- Once the oil is hot, pour the potatoes in. Fry and stir them regularly until tender, crispy and golden.
- Remove the potatoes from the oil and pour them over cooking paper to remove excess fat. Let it cool down.
- In a bowl, crack the eggs and beat them. Add the potatoes and raw onions and season with salt and freshly ground black pepper.
- Pour the oil into the frying pan to make your Spanish omelet. Turn on your stove and let the oil heat.
- Once the oil is hot, reduce the heat and pour the egg mixture. Put a lead on your pan so the tortilla cooks evenly and fast.
- Cook for about 3 minutes before flipping the Spanish omelet variation.
- Let it cook for between 2 to 3 minutes, depending on how moist you like your omelet.
- Remove from fire and transfer to a plate.
- Sprinkle parmesan cheese and green onions. Optional
- Enjoy