This recipe is Alberto’s authentic, traditional Spanish omelette. He made the omelettes for the Eurovision party – they’re his speciality and are absolutely delicious. The secret is in the slow cooking and plenty of salt.
3-4 medium sized baking potatoes (this is very much dependent upon the size of frying pan you’re using. Trial and error! We usually use a medium sized (24″) frying pan, about 2″ deep.)
2 white onions, sliced
1 bottle of vegetable oil
5 large eggs
Salt to taste.
Peel the potatoes and cut them into small scallops. Wash the potato scallops and mix with the sliced onions. Add plenty of salt to taste.
Heat a frying pan full of oil over a medium heat until hot. Add the potatoes and onions. Make sure that they are fully covered with the oil and cook slowly for 30-40 minutes until the potatoes are soft.
Remove the potatoes and onion from the oil and drain off the oil.
Lightly beat the eggs with freshly ground sea salt. Mix the beaten eggs with the potatoes and onions and return to the pan.
Cook the omelette on a medium heat, loosening it around the edges to avoid sticking.
When the bottom is browned, then comes the tricky bit – you need to turn the omelette! As the omelette is hot, as is the remaining oil in the pan, and the top is still unset, this is a little hair-raising. Alberto favours using a large plate as a lid whereas I use a large wooden cheeseboard.
Anyway, place your chosen lid over the top of the pan and flip it over. Slide the omelette back into the frying pan and tuck the edges down to seal them and create a rounded edge.
Once the top-now-bottom is cooked slide the omelette onto a plate and leave it to cool.
Once it’s cooled cut it into 1-2″ squares.
Utterly delicious and Alberto does it brilliantly.