This must be one of the cheapest dishes to produce, and also one of the simplest to make. A Spanish friend of mine gave me this recipe and it works every time. Most tapas bars serve Spanish omelettes, but I’ve yet to have one as good as this. It can be served as a starter, snack or main course, and I like to serve it with the Red Pepper and Anchovy Salad which follows.
Mix the potatoes with the sliced onions and sprinkle them lightly with salt. Heat the ground-nut oil to about 140–150°C (285–300°F) and blanch the potatoes and onions in batches in a deep-fat fryer for about 4–5 minutes, making sure you cook them without colouring. Make sure the oil is not too hot, and while the potatoes are blanching, turn them with a fork to ensure even cooking. When cooked, drain off all excess oil. Mix the potatoes, onions and eggs and season with salt and pepper.
© 1994 Gary Rhodes. All rights reserved.