The Perfect Spanish Omelette

Name: The Perfect Spanish Omelette
Ingredients: To make a six-egg omelette, as well as the eggs, one large potato, peeled and diced, and a little olive oil for frying; the oil adds flavour even if you use a non-stick pan. Use a small, heavy frying pan, non-stick or well seasoned, and no more than 20cm (8 inches) in diameter, to give the characteristic thick cake shape.; To make a six-egg omelette, as well as the eggs, one large potato, peeled and diced, and a little olive oil for frying; the oil adds flavour even if you use a non-stick pan. Use a small, heavy frying pan, non-stick or well seasoned, and no more than 20cm (8 inches) in diameter, to give the characteristic thick cake shape.; To make a six-egg omelette, as well as the eggs, one large potato, peeled and diced, and a little olive oil for frying; the oil adds flavour even if you use a non-stick pan. Use a small, heavy frying pan, non-stick or well seasoned, and no more than 20cm (8 inches) in diameter, to give the characteristic thick cake shape.

Preparation info

Difficulty
Easy

Appears in

Modern Classics

By Frances Bissell

Published 2000

About

Eggs and potatoes are all you need for this substantial dish.

Ingredients

You Need

To make a six-egg omelette, as well as the eggs, one large potato, peeled and diced, and a little olive oil for frying; the oil adds flavour even if you use a non-stick pan. Use a small, heavy frying pan, non-stick or well seasoned, and no more than 20cm

Side dish
Spicy
Vegetarian

Method

You can cook the potatoes completely in the frying pan, which requires more attention to ensure that they cook through but do not burn. Or you can parboil them first. Fry the potatoes until tender and golden brown. Beat, but do not overbeat, the eggs and pour them onto the potatoes. As the eggs begin to set, draw the edges of the omelette to the centre, letting the uncooked egg