‘Ola! Riffing off the theme of potatoes and eggs (kick-started by this rosti recipe), it’s now time to embrace the best that our Iberian cousins have to offer: Spanish omelette. Like the rosti, it uses joyously few ingredients, is mind-numbingly simple to make, and only needs a salad to make it a decent meal in itself. If that wasn’t enough, the Spanish om’ is even more straightforward to prepare, as you don’t have to waste time grating the potatoes (and, invariably, your fingers as well). Wonderful.
Ingredients (serves 2 as a main)
Olive oil (a few good lugs)
Salt (to taste)
Pepper (to taste)
A skillet or cast-iron pan
1. Slice, peel, chop: Start by: (1) finely slicing the onions, and; (2) peeling and chopping the potatoes into 1cm cubes.
2. Cook the onion and potato: Add the olive oil to the pan and heat up on a medium flame. Chuck in the sliced onions and cook for about 3 minutes, or until slightly soft. Then add the potato cubes, and cook for about 15 minutes, or until they start to soften. Stir occasionally to prevent sticking.
3. Prepare and cook the eggs: Crack the eggs into a bowl along with the salt and pepper (my advice is to season generously) and beat lightly.
Turn the heat down to low, then slowly and evenly pour the egg mixture into the pan, completely covering the potatoes and onions.
Cook over a low heat for about 20 minutes, or until the eggs are about set. When about 10 minutes have elapsed, turn on the grill.
Once 20 minutes is up, transfer to the grill for a further 5 minutes, or until everything looks firm and good.
4. Serve: Remove the pan from the grill, slice into wedges, and serve immediately. Chopped spring onion provides a good garnish. Buen apetito!
If you’re feeling brave, you could try inverting it onto a plate. To do so, loosen the sides and base of the omelette using a fish or cake slice, then place a large and inverted plate on top of the pan and flip the pan over so the omelette is sitting atop the plate. It’s easier said than done!