Spanish Omelette

• total time: 27 minutes

Ingredients

3 medium sized potatoes

3 onions

6 eggs

1/2 cup olive oil

Salt & pepper

Directions

Peel the onions and slice into thin strips.

In a medium size deep fry pan on the stove at a low heat. Add oil and leave to warm up.

Once the oil is nice and warm, add the onions.

Peel the three potatoes and then cut them in half, then into even quarters.

Slice the potatoes so that they are approx. 1cm thick. If they are too thin, they will over cook and if they are too thick, they will undercook, so this part is very important!

Add the potatoes to the onions.

Leave the potatoes and onions to cook through until they start to soften and the onions caramelized a little bit. Drain the oil.

In a separate mixing bowl, whisk 6 eggs. Add the potatoes, salt and pepper. Let it rest for 15 min.

Pour the egg mixture into the pan and carefully move the mixture around using a spatula so that the egg gets through.

Keep moving the mixture for the Spanish omelette around sightly and ensure the edges are not stuck to the side of the pan by slightly sliding the spatula down and around he whole tortilla.

Leave it to cook for around 6 min

Get a large, flat dish and lay it down over the top of the fry pan. Holding the fry pan in one hand and placing your hand flat on top of the bottom of the dish, flip the pan so the Spanish omelette falls on to the dish and the pan is empty.

Transfer the raw side of the Spanish omelette onto the pan and leave to cook for another 6 min.

You can serve it with a salad or crème fraîche. Et voilà 🤗.