Spanish Omelet

Recipe by Galley Wench
READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Whisk eggs with a fork and add a pinch of salt.
  • Heat oil in a frying pan (not one with a heavy base as this will prove to be a hindrance when preparing to do the flip).
  • Add the potato and fry for a couple of minutes.
  • Add oniond and mash together.
  • When the potato starts to brown a little on the edges and is mashed up with the onion in a lumpy fashion then add the eggs and optional red pepper.
  • Make sure the potato and onions are fully submerged by the eggs.
  • Poke the potato to allow some of the egg to seep into the mashed mixture.
  • Fry this gently on a low heat.
  • While cooking shake the pan to loosen the tortilla from the base and tidy the edges up with a wooden spoon.
  • Do not over cook.
  • The middle will still be a little runny and gooey.
  • The egg will start setting, as this happens place a plate over the pan, a large enough plate to cover the pan substantially, and with a quick coordinated movement of both wrists 'flip' the tortilla over onto the plate and slide back into the pan to cook the underside.
  • Keep shaking the pan lightly so the tortilla does not stick to the bottom.
  • Once it feels firm on the edges and soft in the middle (after about 1 minute) then slide the tortilla back onto the plate.
  • For the brave heart you can do the flip again if you wish.
  • Let the tortilla rest for about 5 to 10 minutes before serving.
  • Cut into cake slices or cubes.
  • Garnish with green olives.
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