Potato Omelette

by Editorial Staff

Summary

Prep Time	40 mins
Total Time	40 mins
Course	Main Course
Cuisine	European
Servings (Default: 8)

Ingredients

Instructions

Peel the potatoes and cut into thin slices. Chop the onions into small pieces. Heat half of the oil in a pan with a high rim (approx. 20 cm in diameter). Cook the potatoes and onions in it for 25 minutes (medium heat). Season with salt and pepper.
Whisk eggs in a bowl, season with salt and pepper. Add the cooled vegetables.
Heat the remaining oil, add the egg mixture and let it set for approx. 6 minutes (medium heat). Keep shaking the pan.
Cover the pan with a flat plate, hold it tightly and turn it over so that the tortilla is on the plate. Carefully slide this back into the pan and let it set again for 6-8 minutes.
Take out the tortilla and cut into pieces of cake.
Tastes warm or cold. Tomato salad goes well with it.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.