This classic, Spanish omelette can be served hot or cold making it perfect for dinner and then lunch the next day, saving you valuable cooking time.
3 tablespoons of extra virgin olive oil
1 large, white onion, finely chopped
400g of potatoes, peeled and cut into thin slices
8 free range eggs
sea salt to taste (classic, Spanish omelettes have a few good pinches of salt)
Heat the olive oil in a deep, 10 inch frying pan. Once the oil is hot add the onion and potato and turn the gas to the lowest heat setting. This will allow you to gently fry the onion and potato for 30 minutes or until the potatoes are soft in the middle and cooked through. The thinner the potatoes are cut the quicker they will cook. However, once the egg is added to the pan the potatoes won’t cook much more. One of the main secrets to a Spanish omelette is the slowly fried onion. It should be soft and golden.
Mix the 8 eggs in a large bowl and add the salt. Add all the contents of the frying pan into the bowl and mix with the egg.
With then frying pan still hot pour omelette mix back into the pan, using a spatula to spread evenly.
Cook on the lowest heat for 20-25 minutes. The omelette should be almost completely set on top.
Use a dinner plate to cover the top of the pan and turn upside down so that the omelette is on the dinner plate and return the omelette carefully to the pan so it can cook on the other side for around 5 minutes.
Serve hot or cold with some fried padron peppers, salad or tapas of your choice.