Although people add all sorts of things to the Spanish omelette, the traditional version is prepared with potatoes, eggs and onion – it’s a great fallback recipe when the cupboard is almost bare.
Serves 6
Ingredients:
- 2 tbsp olive oil, plus extra for drizzling
- 1 Spanish onion, roughly chopped
- 225 g/8 oz potatoes, diced and boiled
- 8 eggs
- salt and freshly ground black pepper
Method:
- Heat the oil in a large frying pan over a medium heat. Add the onion and cook, stirring occasionally, until softened but not browned.
- Add the potatoes and cook, turning occasionally, for a few more minutes.
- Beat the eggs and season to tase with salt and pepper, then pour them over the vegetables. Stir with a wooden spoon until the egg begins to thicken, then reduce the heat and cook until firm, but still moist in the middle (about 8 minutes).
- Carefully transfer the omelette to a large plate, then cut into wedges and serve warm, drizzled with a little oil.
