Spanish Omelette

Method

Heat 2 tablespoons of Rosemary and garlic olive oil in the frying pan and, add the potatoes and onions. Toss them around in the oil to get a good coating, turn the heat to low, add a of salt and pepper, put a lid on the frying pan and cook gently for 10 minutes (until tender). Turn over and cook for a further 10 minutes. break the eggs into a large bowl and, using a fork, whisk them lightly – it’s important not to overbeat them. Finally, add some seasoning. Tip the onions and potatoes into the eggs in the bowl. Put the frying pan back on the heat, add the rest of the oil and turn the heat back up to medium. Mix the potatoes and eggs thoroughly before pouring them into the frying pan and turning the heat down to its lowest setting. 20-25 minutes to cook slowly, uncovered.

Every now and then draw the edge in gently with a palette knife, as this will give it a lovely rounded edge. When there is virtually no liquid egg left on the surface of the omelette, turn it over to cook the other side. To do this, place a flat lid or plate over the pan, carefully invert both so that the omelette is on the lid or plate. Put the pan back on the heat and use the palette knife to gently ease the omelette back in. Give it about 2 minutes more, then turn the heat off and leave it for a further 5 minutes to settle. It should then be cooked through but still moist in the centre.

Serve hot or cold and drizzle with Caramelised Onion Infused Balsamic