Potato Omelette

Ingredients

• 500 g peeled potatoes (Cut into thin slices)
• 1 onion
• 6 eggs
• 150 g olive oil (Reserve the leftover oil after draining; use a little of it to cook the omelette in the pan)
• 1 tsp salt
• pepper (To taste)

Steps

1. 1

   Place the onion in the Thermomix or other cooking robot's mixing bowl. Chop for 3 seconds at speed 4, then remove it and set it aside.

2. 2

   Cut the peeled potatoes into thin slices with a knife.

3. 3

   Put the olive oil in the mixing bowl and heat it for 3 minutes at 120°C, speed 1.

4. 4

   Add the sliced potatoes through the lid opening.

5. 5

   Add the chopped onion through the lid opening. Confit the potatoes and onion for 20 minutes at Varoma temperature, using reverse mode and spoon speed. Reverse mode helps prevent the potatoes from breaking.

6. 6

   Drain the potatoes and onion well, reserving the leftover oil.

7. 7

   Crack the eggs into a bowl and beat them with the salt.

8. 8

   Add the drained potatoes and onion to the beaten eggs and mix carefully.

9. 9

   Put the mixture into a pan with a little of the reserved oil. Cook for 3 minutes on one side.

10. 10

    Flip the omelette using a plate and cook for 3 minutes on the other side. Keep the center juicy and slightly undercooked if desired.

11. 11

    Let the omelette rest for 5 minutes before serving.

Notes

For a juicier omelette, remove it while it is still slightly undercooked. Reserve leftover olive oil for other preparations.

Nutrition per serving

• main
• vegetarian
• gluten-free
• Spanish
• classic
• Thermomix
• stovetop