Spanish Omelette

My husband is half Spanish, and has taken pride over bringing a couple of family recipes to our table. Sadly, the numerous attempts to replicate his dad’s omelette have not always turned out as planned, with one sad version being nicknamed ‘potato mountain’ as it was piled onto a serving plate…

The main reason I am sure we have struggled is the lack of a really good non-stick pan, so armed with a brand new frying pan I set out to have a go myself at getting it right once and for all. I did a bit of research to see if there were any other tips going and came across this post on the Guardian website.

I like to use Maris Piper potatoes normally but took advice from the post above and this time tried Charlotte potatoes. These are far smaller so a bit of a faff when it came to slicing (as a result we have now invested in a mandolin for next time!) but are also a lot softer which works well. I used about half a bag (maybe 600g) of potatoes, one and a half white onions and six eggs. It turned out brilliantly…

Method:

Slowly (on a low heat) cook the thinly sliced onions for 20-30 minutes, until they are nice and soft. Do this is plenty of olive oil (virgin or extra virgin ideally as the flavour really comes through).

Add the potatoes and cook (still slowly, and adding more oil if necessary) until they are really soft. This took me about another half an hour, and it really should’t be hurried as you don’t want anything to colour.

Meanwhile, beat the eggs with plenty of salt and pepper in a separate bowl (large enough for the next bit…).

This is the revolutionary step I stole from my reading: pour the potatoes and onions in the egg mixture and leave to sit for around 15 minutes. Try pour the oil off first to resume for frying, but this will depend on how much you have in your pan at this point. If you really can’t wait you could skip this step, but the flavour is worth it!

Finally, add more (or your retained) oil to the frying pan and turn up the heat a little. Pour in the potato egg mixture and leave to cook for about ten minutes or until it is coming away from the edges. If you think it is cooking too quickly, turn down the heat – you don’t want this side to be too dark. You want to be able to see the whole omelette move as one when you shake the pan. Use a plate to place over the omelette to flip and slide it back in (any loose egg or potatoes can just be slid back in too). Continue cooking for five more minutes, or until you are happy it is cooked to your liking.

I love an omelette served simply in wedges with a pinch of salt scattered over the top alongside a lovely green salad dressed with a drizzle of extra virgin olive oil, and a large dollop of mayonnaise (or even better, aioli!). It can be served hot straight from the pan, or cooked in advance and served cooled. Enjoy!IMG_3672IMG_3673

 

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