Lunch

Spanish Omelette Panini

Name: Spanish Omelette Panini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings
Ingredients: 2 medium potatoes, peeled and thinly sliced; 1/2 small onion, thinly sliced; 4 large eggs, beaten; 2 tbsp olive oil; Salt and black pepper to taste; 2 ciabatta rolls or panini bread; 2 slices roasted red pepper (optional)

Experience a taste of Spain with this delightful Spanish Omelette Panini. We're taking the beloved potato and onion tortilla and tucking it into warm, pressed bread for a comforting meal. It's a simple yet satisfying lunch that's easy to prepare.

Ingredients

2 medium potatoes, peeled and thinly sliced
1/2 small onion, thinly sliced
4 large eggs, beaten
2 tbsp olive oil
Salt and black pepper to taste
2 ciabatta rolls or panini bread
2 slices roasted red pepper (optional)

Instructions

Heat 1 tbsp olive oil in a non-stick pan over medium heat. Add potatoes and onion, season with salt, and cook slowly until very tender, about 15-20 minutes, stirring occasionally.
Drain excess oil, then add the cooked potatoes and onions to the beaten eggs. Mix well, ensuring potatoes are coated.
Heat the remaining 1 tbsp olive oil in the same pan. Pour in the egg mixture, shape into a thick omelette, and cook over low-medium heat for 5-7 minutes until the edges set. Flip carefully and cook for another 3-5 minutes until golden and cooked through.
Slice the omelette in half. Cut ciabatta rolls, place half an omelette and a roasted red pepper slice inside each, then press in a panini maker until golden and warmed through.
Enjoy your Spanish Omelette Panini warm!

Tips

Don't rush cooking the potatoes; they need to be very soft to create the traditional creamy texture in the omelette.
For a lighter option, you can bake the potato and onion slices instead of frying them in oil.
This recipe makes two generous servings, perfect for sharing or enjoying as a satisfying meal.