Omelette recipe

The flat omelette recipe filled with potatoes is a classic Mediterranean food dish you can easily prepare with step-by-step instructions. Although any variety of potatoes is fine, red or new potatoes, and mildly sweet dry onions are excellent for preparing a round omelette recipe. The quality of eggs is essential, and free range or organic eggs are optimal.

Extra virgin olive oil of the Catalan arbequina variety is superb for a traditional omelette filled with potatoes, because of its light taste, but any olive oil with a soft aroma will do. Here is my personal recipe.

Omelette recipe

Round potato omelette

Ingredients for the omelette recipe

• 4 eggs (5 if they are very small)
• 20 ounces or 5 medium potatoes - peeled and diced into 1/2 inch cubes
• 1 small onion - peeled and julienned or finely chopped
• 3/4-cup olive oil
• 2 tablespoons olive oil
• Salt - 1 leveled teaspoon or to taste

How to prepare the omelette recipe

1. Heat the 3/4-cup olive oil in a 7-inch or 8-inch skillet or omelette pan. Add the onion and turn heat to low. Stir with a wooden spoon and cover. Cook for five minutes, stirring at least every minute.


2. Turn heat to medium-low, and add the diced potatoes. Do not add salt at this stage. Stir, mix well for a moment, and cover. Cook for 20 minutes, or until the potatoes are tender, stirring every 5 minutes or so. When the potatoes have cooked for 15 minutes, pinch one cube with a knife, or taste one, to see if they are already tender.


3. In the meantime beat the eggs in a large bowl with a fork or a French whisk, and add salt to taste. Keep in mind that you will add the unsalted potatoes and onions to the whisked eggs.


4. Remove the potatoes from the skillet with a perforated or slotted spatula, draining away the remaining oil, and add them to the bowl with the whisked eggs. Remove any oil left in the skillet.


5. Add 1 tablespoon of olive oil to the same skillet or omelette pan. When the olive oil is very hot, add the mixture for preparing the omelette recipe. Distribute it evenly, but without stirring, over the whole base of the skillet. Turn heat to low, and cover. Cook for 5 minutes.


6. Remove the skillet from heat and uncover it. Cover the skillet with a plate or dish, placing it upside down. Hold the skillet by the handle with one hand, and put the other hand flat on the plate. Flip the skillet over so that the half-cooked omelette lands on the plate. No need to hurry with the flipping.


7. Again add 1 tablespoon of olive oil to the skillet and when it is very hot, slide the omelette back into the skillet with the uncooked side down. Turn heat to low, and cover. Cook for 5 minutes or until it is done.


8. The flat omelette serves four as a main dish, or six as a side dish.

Final notes on the flat round omelette