Spanish Omelette
Potato, onion, egg, olive oil. Four ingredients that have started more arguments in Spain than football, and every one of them worth it. Ours is cooked just set in the middle, because that is the correct answer.
- Total time
- 18 min
- Serves
- 3
- Effort
- Medium
What you need
Written for 3 — nudge the counter and the numbers follow.
0 of 6 in the basket.
How you make it
Heat the oil in a 22cm non-stick pan over medium heat, add the potatoes and onion with half the salt and cook 10 minutes, stirring gently, until the potatoes are completely tender but barely coloured.
Beat the eggs in a large bowl with the remaining salt and the pepper.
Drain the potatoes and onion in a sieve, saving the oil, then tip them straight into the eggs and leave for 2 minutes so they soak.
Wipe the pan, return 1 tbsp of the saved oil and set over medium-high heat. Pour in the mixture, shake it flat and cook 3 minutes, pulling the setting edges inward with a spatula.
Slide the omelette onto a plate, invert the pan over it, flip the whole thing back and cook 2 to 3 minutes more until the outside is golden and the centre is softly set rather than liquid.
Rest 3 minutes before cutting into wedges; it firms up considerably as it stands.
Read all that and thought “absolutely not”?
Completely fair. Spanish Omelette is sitting in the Spanish kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Spanish kitchen
Small plates, long evenings, olive oil everywhere.