Spanish omelette recipe
Picture: Pixabay
Yield
6
Cooking Time
45 mins
Preparation Time
10 mins
Ingredients
Light olive oil, for cooking
700g (1lb 6¾oz) onions, peeled and finely sliced
700g (1lb 6¾oz) ordinary white potatoes
5 fine quality free range eggs
Sea salt and freshly ground black pepper
Method
Heat a 1-1.5cm (½in) depth of olive oil in a deep frying pan. Add the onions and cook slowly for about 30 minutes until soft and golden. Peel the potatoes and slice into 1cm (½in) rounds.
Add the potatoes to the onions and turn up the heat a little. Cook until the potatoes are soft and golden, but not crispy, breaking them up with the spatula and stirring frequently. When the mixture is a dark brown mush, take off the heat and drain well on kitchen paper. Allow to cool slightly.
Beat the eggs in a bowl. Add the potato and onion mix, and season well with salt and pepper. Heat 1tsp olive oil in a non-stick blini pan over a medium heat and add a sixth of the mixture. Cook for about 2 minutes, gently pushing the back of the spatula around the edge of the tortilla to create a rounded edge.
Invert the tortilla on to a plate, then slide back into the pan and cook on the other side for 1½-2 minutes - it should still be nice and runny in the middle. Turn out on to a warm plate and keep warm. Repeat to make the rest of the tortillas, then serve at once. We prefer to eat tortilla hot, but a good tortilla will also be enjoyable cold or at room temperature.
Top Tips
Variation 1
Cook 100g (3½oz) baby spinach in a little olive oil until wilted, then add to the egg, potato and onion mix before cooking the tortillas.
Cut 2 picante chorizo sausages into cubes and fry for 2-3 minutes. Add to the egg, potato and onion. Serve the tortillas with aioli.
This originally appeared on House & Garden UK.