About the recipe This staple of Spanish tapas bars couldn’t be easier to make at home, and is delicious served hot, warm or at room temperature the following day, making it perfect for a leftovers lunch when working from home. Whilst the recipe given only contains 5 ingredients, it is infinitely adaptable and a great vehicle for using up leftover roasted vegetables or greens, and is wonderful alongside salad or pickles for a more substantial meal.
About the Recipe
Ingredients
- 150 ml olive oil
- 3 Onions, finely sliced
- 500 g Root Zero Potatoes, sliced into 3mm pieces
- 6 Eggs
- Salt to season
- Optional chopped parsley to finish
Directions
- Heat the oil in a 26cm non-stick frying pan
- Cook half of the onions and potatoes together for 15-20 minutes over a medium heat until the onions are caramelized and the potatoes are tender throughout
- Use a slotted spoon to lift the cooked vegetables into a bowl and repeat with the second batch of onions and potatoes until all the vegetables are cooked
- Crack the eggs into the bowl with the potato mixture and fold the eggs through the potatoes to combine and gently break each yolk
- Season well with salt and mix again to combine. At this stage you could add any leftover cooked vegetables to the omelette mixture.
- Cover the bowl with foil and set aside to rest for 15 minutes. This will allow the starch from the potatoes to mix with the egg, resulting in a creamier omelette.
- Tip out the excess oil from the pan (save it to roast vegetables in the oven).
- Heat the pan over a high heat and tip the potato and egg mixture from the bowl back into the pan. Cook, without disturbing, for 2 minutes.
- Turn the heat down to low and cook for a further 3 minutes. Check that the egg is not sticking to the sides of the pan by gently lifting it away with a spatula.
- Place a plate, much larger than the pan over the top of the pan, then flip the pan over, quickly and confidently, so that it rests on top of the plate. Lift the pan away, return it to a high heat and slide the omelette back in to cook on the other side for another 2 minutes.
- Turn the heat down to low again, and cook the omelette for a final 3 minutes.
- Remove the omelette from the heat and place a large serving plate on top of the pan. Flip the pan over to remove the omelette and top with parsley, if you have some. Serve warm or at room temperature.