This Spanish omelette is simplicity itself – as well as being creamy and delicious. It is great to add to your repertoire of tapas recipes, to take to a picnic, or as part of a Mediterranean spread.
- 250 ml olive oil
- 4 medium potatoes, peeled, quartered and thinly sliced
- 6 eggs
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat the oil in a large frying pan and gently cook the potatoes, stirring from time to time so they don’t burn on the bottom. Once the potatoes are almost soft, drain them in a colander set over a bowl to remove the excess oil (keep it for another use). Leave 2 tbsp of oil in the pan.
Beat the eggs in a bowl and season with salt. Add the potatoes, mix well and check the seasoning.
Reheat the frying pan over medium heat and pour in the potato and egg mixture. As the omelette begins to cook, shake the pan from time to time so the omelette doesn’t stick to the bottom. Once the bottom of the omelette has set, turn it by placing a plate on the pan and quickly turning the pan and plate over. Gently slide the omelette back into the pan and continue cooking, shaking the pan from time to time, until the omelette is set through.