Easy Spanish Potato Omelette
Ingredients
- 6 large eggs
- 750g new potatoes
- 1 medium to large onion
- Sea salt
- Freshly cracked black pepper
- 1 cup olive oil
Preparation
Use a medium-sized non-stick frying pan and add the oil, heating to medium heat.
Stir in the onions with a pinch of salt and fry for approximately 20 minutes until soft, turning the heat down if they start to brown.
While the onions cook, rinse the potatoes in a colander under cold water for 30 seconds, drain, and pat dry with a clean tea towel.
Remove the onions with a slotted spoon, let excess oil drip off for 20 seconds, and place on kitchen towel.
Add the potatoes to the oil in the pan and fry until soft, stirring every 5 minutes.
While the potatoes fry, beat the eggs in a mixing bowl and stir in the onions with some pepper and a good pinch of sea salt.
Remove the potatoes with a slotted spoon and place on kitchen towel, then pour most of the oil into a cup, leaving about 2 tablespoons to coat the pan bottom.
Stir the potatoes into the egg mixture and pour into the pan over medium heat, frying gently until two-thirds cooked.
Place a plate over the top and flip the omelette onto the plate, then slide it back into the pan to cook the other side, scraping any escaped egg to the sides to cook.
Fry for a few more minutes and then tip onto a serving plate, allowing it to cool with the middle slightly soft if possible.
Notes
This omelette is ideal for picnics, buffets, and garden teas.
It originates from a Spanish family tradition and is perfect for sharing.
