How To Cook Spanish Omelette
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How To Cook Spanish Omelette
Ever wondered what you can make with nothing but potatoes, eggs and onions? In this video Simon Fernandez of Ferdies Food Lab shows you how to make a classic Spanish omelette.
- Prep:
- 10m
- Cook:
- 20m
- Total:
- 30m
Ingredients
- onion
- potatoes
- eggs
- olive oil
- salt
Method
Cut the onions and potatoes into pieces 1/4 of an inch thick. Put these in a pan and pour over cold oil. Bring to the boil.
After about 4-5 minutes break up the potatoes a little with a fork. This will give the potatoes a fluffy edge which will make them nice and crispy and allow them to combine with the egg more easily.
After another 5 minutes they should be nice and crispy. Drain them with a sieve and season.
Whisk the eggs, add the potato mixture and season.
Heat some olive oil in a frying pan until it's almost smoking and add the mixture. Whilst cooking it, keep moving the egg mixture to the centre to ensure it cooks evenly.
To turn the omelette over, place a plate over the pan and flip the whole thing over, then slide the omelette back into the pan.
To serve the omelette, put a plate over the pan again and flip.