It feels like the world is telling me to post this recipe. This recipe has definitely been on my mind, but just the other day I was watching TV and there was an interesting advert funded by the UK potato industry which aims to encourage more of us to eat potatoes to prevent wasting tonnes of potatoes because of COVID-19s effect on the food service sector. They’ve provided a great set of recipes at https://www.lovepotatoes.co.uk

So we thought we’d do our part and share our recipe to a Spanish classic! I have such fond memories of eating Spanish omelettes from going on picnics with my Grandmother to going for tapas with my friends during my time at University. This dish holds a special place in the hearts of many Spaniards and many memories have been made over ‘un pincho de Tortilla’ (a slice of Spanish omelette).

This recipe absolutely doesn’t disappoint and you’ll be left with a soft, delicate omelette and as always we’ve got plenty of tips on this one, and although it isn’t the easiest of recipes, with a bit of knowhow you can master this recipe! And it goes so well with our Alioli so you have to try!

Ingredients

4 - 5 medium sized white potatoes, peeled and sliced 2-5mm

half a white onion

5 eggs

2tbsp extra virgin olive oil

salt

pepper

Method

When slicing the potatoes don’t worry if there are some slices thicker than others just try your best to cut the potatoes into thin slices.
Once you have sliced the potatoes, wash them in cold water until it runs clear and then place them into a microwaveable bowl (TIP)
Thinly slice the onion and add to the bowl along with the oil, and then season well with salt and pepper.
Cover with a lid or plate and place in the microwave for 22 minutes on full power.
Once finished let the potatoes cool for 5 minutes without the lid.
Beat the eggs together and add to the potatoes.
Gently with a spoon mix the eggs into the potatoes until it becomes a thick mixture (You don’t want to break up the potatoes so be gentle)
Using a deep saucepan add a tbsp of oil to grease the pan and place on a medium heat.
Once the pans heated, add the mixture ( Make sure you hear a sizzle) to the pan and spread the potatoes and eggs evenly, gently pressing down with a fork.
TIP: Using a fork pierce from top to bottom the omelette to make sure the heat gets through
After a minute on medium heat, reduce the heat to a low heat and leave for 5 minutes.
To flip the omelette, use a flat plate or sturdy chopping board and place over the pan. With one hand firmly on the plate/chopping board and the other hand on the pan handle, confidently turn the pan upside down. Make sure you turn it on a slight angle, away from you, to avoid any oil dripping out the pan.
Then slide back into the pan and using a fork make sure you push the edges back into the pan to retain its shape. Same as before, 1 minute on medium heat and 5 minutes on a low heat.
Then just as before, flip it out on to your serving dish and let it cool for 5 minutes.
Serve with some alioli or mayonnaise.

Spanish Omelette