Tortilla de patatas con queso de cabra y cebolla caramelizada 
Spanish Omelette with Goat Cheese and Caramelized Onion
I saw this recipe and immediately wanted to make it. If there’s one thing I love, it’s goat cheese—I could eat it by the spoonful.
I’ve included the weight of my potatoes and onions. I tend to be precise with weights and cooking times in the kitchen.
I have to admit, flipping the omelette is usually tough for me, but this time it went perfectly. In my humble opinion, I think it turned out fabulous.
Spanish Omelette with Goat Cheese and Caramelized Onion
I saw this recipe and immediately wanted to make it. If there’s one thing I love, it’s goat cheese—I could eat it by the spoonful.
I’ve included the weight of my potatoes and onions. I tend to be precise with weights and cooking times in the kitchen.
I have to admit, flipping the omelette is usually tough for me, but this time it went perfectly. In my humble opinion, I think it turned out fabulous.
Cooking Instructions
- 1
Slice the onion into thin strips. Sauté in a skillet with 1 tablespoon olive oil and a pinch of salt (this helps prevent burning). Cook over low heat with the lid on for 20 minutes, stirring every 10 minutes.
- 2
Microwave the potatoes with their skins on for 8–10 minutes on high. Check doneness by piercing with a knife—if it slides in easily, they’re ready.
- 3
Once cool enough to handle, peel the potatoes. Cut them into small pieces and add them to the skillet with the onion to soften further and absorb the onion flavor.
- 4
Beat the eggs in a bowl. Add the potatoes and onion. Crumble in the goat cheese.
- 5
Mix everything together.
- 6
Add a little oil to a skillet. (My skillet is 6 inches across the base, 8 inches across the top.) Pour in the mixture.
- 7
Cook for 3 minutes on each side for a soft-set omelette. Remember, the eggs will continue to cook after removing from the heat. Use a spatula to shape the edges of the omelette.
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