Spanish Potato Omelette

 

Serves 4

  • 4 medium sized poatoes
  • 4 eggs
  • 1 onion
  • Salt
  • Olive Oil

 

Wash and peel the potatoes. Cut into quarters and then into thin slices. Heat a good amount of olive oil in a deep frying pan. Cut the onions in half and then into thin slices. Fry the potatoes for 7-8 minutes on a low heat and then add the onion for another 7-8 minutes. Remove from the heat, strain the oil and leave to one side. Whisk the eggs and add them to the potato and onion mixture, mixing everything together well. Add salt to taste. Then, put a small amount of olive oil into a hard based/non-stick frying pan and when it is hot add the egg and potato mixture. Cook for two minutes and use a wooden spatula to make sure the edges don’t stick. Using a plate turn the omelette over and cook on the other side for a further 2 minutes. Best served immediately.