A delightful twist on the classic Spanish omelette, featuring golden potatoes and a touch of smoked paprika for enhanced flavor.
Peel and thinly slice the golden potatoes.
Use a mandoline slicer for even slices, ensuring uniform cooking.
Heat 2 tablespoons of olive oil in a non-stick skillet over medium heat.
Ensure the oil is hot but not smoking to avoid burning the potatoes.
Add the potato slices and cook, stirring occasionally, until they are tender and lightly golden.
Cover the skillet with a lid to speed up the cooking process.
Add the sliced onion and cook until softened.
Stir frequently to prevent the onions from burning.
In a mixing bowl, whisk the eggs with salt and smoked paprika.
Whisk the eggs until frothy for a fluffier omelette.
Combine the cooked potatoes and onions with the egg mixture.
Let the mixture sit for a minute to allow the flavors to meld.
Heat the remaining olive oil in the skillet and pour in the egg mixture.
Cook on low heat to ensure the omelette sets without burning.
Flip the omelette using a plate and cook the other side until fully set.
Be careful while flipping to avoid spilling the mixture.
Let the omelette cool slightly before slicing into wedges.
Serve warm or at room temperature for the best flavor.
