Spanish Omlette

Spanish Omelette

Ingredients:

• 250g potatoes, peeled and thinly sliced

• ½ medium onion, thinly sliced

• 4 large eggs

• Salt, to taste

• Black pepper (optional)

• Olive oil (around 75ml for frying; you’ll drain most of it)

Method:

1. Cook potatoes and onion:

◦ Heat the olive oil over medium heat.

◦ Add sliced potatoes and onion, season lightly with salt, and cook gently for 15–20

minutes, stirring occasionally. You want them soft and tender—not crisp or brown.

2. Drain and cool:

◦ Use a slotted spoon to remove the potatoes and onion, letting excess oil drip off. Set

aside to cool for 5 minutes.

◦ Reserve about 1–2 tablespoons of the oil.

3. Mix with eggs:

◦ Beat the eggs in a medium bowl and season with a pinch of salt.

◦ Gently fold in the potato and onion mixture.

4. Cook the omelette:

◦ Heat 1 tablespoon of the reserved oil in your 20cm pan over low heat.

◦ Pour in the egg mixture and smooth it out evenly.

◦ Cook gently for 5–6 minutes, until the edges are set and the centre is still a little

wobbly.

5. Flip and finish:

◦ Place a plate over the pan and flip the omelette onto the plate.

◦ Slide it back into the pan and cook the other side for 2–3 minutes, or until fully set.Serve:

Slice into wedges and serve warm or at room temperature with:

• Salad

• Crusty bread

• A dollop of garlic aioli (if you’re feeling fancy)