Spanish Omelette Recipe & Instructions . . . Ole!
- Potatoes: 4 medium-sized potatoes
- Eggs: 8 eggs, use the freshest ones available
- Onion: 1 large white onion
- 1 Clove of Garlic
- Salt
- Extra virgin olive oil
- Start by peeling and then cutting the potatoes into small cubes. Bring to the boil in salted water and cook for five minutes. Drain and leave to dry out a little.
- Slice the onions into vertical long slices and add them and the garlic to the oven-proof frying pan with a bit of olive oil.
- Sauté the onion slices over medium heat until they start to caramelise. This usually takes around 10–15 minutes. Remove the garlic when it is golden brown.
- Leave the onions aside in a bowl.
- Beat the eggs in a large bowl and add a bit of salt and a splash of milk.
- Preheat the oven to 200C.
- Heat 50ml olive oil in the frying pan on medium-high heat. Add a third of the egg, then a layer of potato and onion, add the next third of the egg and the rest of the potato and onion, then the remaining egg.
- The ideal time for cooking it in the oven is around 10 minutes; remember running a spatula around the edge of the pan to keep the tortilla from sticking to the sides.
- Grab a large plate to flip the tortilla. Ensure using a plate that is larger than the pan.
- Leave to cool a little before cutting into portions.
- Best served at room temperature.
