Spanish Omelette

I remember first having Spanish Omelette in some local café, and it was basically an omelette with potatoes in the middle! A few years later, a holiday to Spain, and that so-called Spanish Omelette was well and truly eclipsed by one we had at a local bar.

I promised myself I would learn to make that omelette, and here is our recipe. 

Ingredients:

5 Eggs
5 Medium potatoes
1 Large onion, finely sliced and chopped
Salt and freshly ground Black Pepper
Fry Light
1 Omelette Pan


Method:

1. Cook for 30 mins to brown base, 2. Add lid (Fig 1) and then close to flip, 3. Remove lid and cook for further 30 mins

Omelette Pan

1. Peel and rinse potatoes, place into a saucepan with salted water and boil until tender but not falling apart.
2. Warm the omelette pan and add fry light and when hot, add the onions and cook on a low heat until tender.
3. Beat the eggs, add salt and pepper and leave to one side until potatoes are ready.
4. When potatoes are nice and tender, remove from heat and plunge into cold water. Slice the potatoes and add to the egg mix along with the onions.

5. Add a little more fry light to the omelette pan, warm through and turn to lowest heat setting and add the omelette mixture.
6. Cook for at least 30 minutes to brown the base and warm through the omelette.
7. After 30 minutes, put the lid on the omelette pan, flip, shake to make sure the omelette has dropped into the lid, remove the base and carry on cooking for another 30 minutes to brown the top side!
8. When done, remove from heat and place on a suitable board ready for serving.
9. Can be served hot or cold.

Because Spanish Omelette is so thick, we use a special Omelette Pan designed specifically for Spanish Omelettes! We cannot recommend these highly enough, and, at only around £13! They can be used for other things as well, but are great for all omelettes.