Sauté the Onions: Heat a large non-stick frying pan over medium heat. Spray with a light amount of low-calorie cooking spray. Add the sliced onions and cook for 10 minutes, stirring occasionally, until softened and translucent.
Steam the Onions (Optional): If desired, add a splash of water to the pan, cover, and steam the onions for an additional 10 minutes. This step helps to further soften them.
Incorporate the Potatoes: Add the cooked and sliced potatoes to the pan with the onions. Stir gently to combine.
Prepare the Egg Mixture: In a separate bowl, whisk together the eggs, chopped parsley, salt, and pepper. Seasoning to your taste is key!
Pour and Cook: Pour the egg mixture evenly over the potatoes and onions in the pan. Reduce heat to low and cover the pan. Let the omelette cook for about 10 minutes, or until the edges begin to set and the bottom is starting to solidify.
The Flip: Once the omelette is mostly set, it’s time to flip it! Here’s where things can get a little tricky. You can use a large spatula or plate to carefully invert the omelette. Alternatively, you can slide it onto a plate, then return it uncooked side down to the pan to cook for another 2 minutes.
Enjoy!: Serve your delicious Spanish omelette hot or cold. It pairs beautifully with a variety of sides, such as roasted vegetables, a side salad, or a dollop of Greek yogurt.
Tips:
Feel free to add other chopped vegetables like peppers for extra flavor and color.
For a cheesy twist, sprinkle a handful of grated cheese on top of the omelette before folding it over.
Leftovers can be stored in the refrigerator for up to 3 days and reheated in a pan or microwave.
