Spanish Omelette
Spain
Ingredients
- 6 Eggs
- 4 medium potatoes, thinly sliced
- 1 large onion, thinly sliced
- 120ml olive oil
- Salt & pepper
- Fresh chives for serving
Method
Heat the olive oil in a deep non-stick pan over low–medium heat. Add the potatoes and onion with a generous pinch of salt and confit them gently until soft and translucent — no browning. Drain reserving 2 tbsp of the oil.
Whisk the eggs in a large bowl. Combine with the potatoes and onions and let the mixture rest for 5 minutes. Return the reserved oil to the pan, pour in the mixture and cook on low heat until the underside is golden.
Cover the pan with a flat plate, flip the tortilla onto it, and slide it back into the pan to cook the other side for 2–3 minutes. Slide onto a plate, sprinkle with chives, and slice into wedges.
