Spanish-style Omelet

The best way to serve a Spanish omelette is to slice it like a cake. It’s great on its own but makes a fabulous light lunch served with fresh bread and a salad. Spanish tortilla has another advantage: because it is better at room temperature than it is hot, it should be made in advance, anywhere from 15 minutes to a few hours.

In its most basic form, the tortilla is a potato and egg open-faced omelette that derives most of its flavour from olive oil. Onions or scallions can replace the potato in part or entirely, as can cooked greens like chard. The first thing to do is prep the potatoes. Rinse them, peel them and slice them. To do this, cut them in half length-way and again in half. Slice these thinly.

While doing this, pour oil into a frying pan. You will need about 2 cups of oil. Once the oil is hot, add the potatoes in. Do this carefully so you don’t burn yourself. Fry the potatoes for about 5 minutes before adding in the sliced onion. The cooking time might vary depending on the thickness and type of potatoes.

Meanwhile, in a mixing bowl beat 4 eggs. Add a generous pinch of salt and give it a mix. When the potatoes are cooked, drain the excess oil and add them into the bowl with beaten eggs. Mix everything together and let it rest.

Then heat oil in the frying pan and pour the potato/egg mixture in. Make sure use about ¼ cup of oil so that the omelette will not stick to the bottom and also stays juicy. Cook until set around the edges, flip over (using a large plate) and cook until it looks to your liking. Serve on its own or with the meat of your choice.

Ingredients;

• 1.3 lb Potatoes (600g)
• 1½ tsp Salt
• 2¼ cup Olive Oil (560ml)
• 1 Onion, small or medium
• 4 Eggs, medium to large

Instructions;

1. Rinse and peel the potatoes. Cut them into quarters lengthwise then slice thinly.
2. Pour 2 cups of oil into a frying pan/skillet. Turn on the heat to high. When the oil is hot, add sliced potatoes and reduce the heat to medium. Fry the potatoes for 5 minutes, stirring occasionally.
3. Peel the onion, cut in half and slice each half thinly. Add it to the potatoes and cook for a further 5 minutes.
4. Meanwhile, in a mixing bowl beat 4 eggs. Season with a generous pinch of salt. When the potatoes and onions are cooked, drain the excess oil and add them into the bowl with beaten eggs. Mix everything together and let it rest (5 minutes).
5. Heat ¼ cup of olive oil in a frying pan/skillet. Wait until the oil is hot and only then pour in the potato mixture.
6. Push down the edges with a spatula. Let it cook until the edges are set.
7. Cover the pan with a large plate. With one hand hold the plate tight and with the other one held the handle of your pan/skillet. Flip over the skillet so that the plate is underneath.
8. Lift the empty pan/skillet and place it back onto the heat. Add little oil. Slide the omelette back into the pan. Cook until set or until it looks to your liking.