When you don’t want to spend more than an hour preparing your lunch, there is, fortunately, a very simple and practical solution to make a quick and easy Spanish omelette: fries. Kimchi & Beans recommends using leftover thick fries from any restaurant for this hack, while The Takeout suggests using a bag of frozen steak fries. Either way, you save yourself a huge mess and time in the kitchen by skipping a step and buying pre-fried potatoes.
This recipe only requires a small amount of oil to cook your omelette and sauté the commonly added onions. If you’re using leftover fries, just toss them in the pan with the cooking onions — and any other ingredients you choose to include — and pour your eggs and other seasonings on top. Once your omelet is almost cooked, flip it over and finish the other side. If you choose to use frozen fries, bake them in the oven with a little olive oil until crispy but not too brown. Then toss them in a bowl with the olive oil and cooked ingredients and add your eggs and fry in a pan as usual until almost done. Takeout’s recipe also avoids the tricky problem of flipping the omelet by advising home chefs to simply slip the nearly finished dish into the oven to finish cooking for the last few minutes.