A delightful twist on the classic Spanish tortilla, this recipe adds a touch of herbs and a simplified cooking process for a flavorful and easy-to-make dish.
Peel and thinly slice the potatoes and onion.
Use a mandoline slicer for even slices, ensuring uniform cooking.
Heat half of the olive oil in a non-stick skillet over medium heat.
Ensure the oil is hot but not smoking to prevent burning the vegetables.
Add the potatoes and onion to the skillet, cooking until tender and slightly golden, stirring occasionally.
Cover the skillet with a lid to speed up the cooking process.
In a mixing bowl, beat the eggs with salt, pepper, and parsley.
Whisk the eggs thoroughly to incorporate air, making the omelette fluffier.
Combine the cooked vegetables with the egg mixture.
Let the vegetables cool slightly before mixing to avoid cooking the eggs prematurely.
Heat the remaining olive oil in the skillet and pour in the egg and vegetable mixture.
Cook on low heat to ensure the omelette cooks evenly without burning.
Flip the omelette using a plate and cook the other side until fully set.
Be confident and quick when flipping to maintain the omelette's shape.
Slide the omelette onto a serving plate and let it cool slightly before slicing.
Garnish with additional parsley for a fresh and vibrant presentation.
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