Spanish omelette

Writing a recipe for an omelette is harder than it sounds. Every family has their own special way of making a potato omelette. The differences are minimal, but these are the things that make an omelette just right. Well-cooked or juicy, made using boiled potatoes or fried potatoes, with or without onions, or even a touch of garlic… No one knows who first invented the Spanish omelette, but they were on to a good thing.

In less than half an hour you can whip together the perfect picnic or feed an unexpected guest. Don’t worry about seeming sloppy for serving something so simple. The Spanish omelette has reached the heights of haute cuisine. While you might think it’s just a lot of hot air, the ‘deconstructed tortilla’, gives you the chance to savour each of its ingredients separately!

Made by so many but pulled off by so few, the potato omelette is part of Spanish history, and (at least in this neck of the woods) your family history too. Here’s our favourite.

Preparation:

1. Clean, peal and chop the potatoes. Finely chop half an onion. Add salt.

2. Fry it all together with olive oil over low heat.

3. Beat the eggs and add some salt to taste.

4. When they are golden, take the potatoes and onions off the heat and place them on kitchen paper to soak up the oil. Put the mixture into the egg making sure the egg completely covers the potato and onion mix.

5. Put some oil in a frying pan. When it is hot add the mixture into the pan. Let it settle for a while, maybe half a minute. Then flip it over using the lid of the pan.

6. Wait another minute and remove the omelette with care. If it’s been cooked the correct amount of time, the egg should still be a little runny. Whatever people say, that’s the most delicious way to eat an omelette.