Spanish Omelette

The first time I ate a Spanish omelette was a few years ago on the island of Majorca. The restaurant was right on the beach and for that Spanish omelette and me, it was love at first bite. What sets this omelette apart from its normal omelette competitors is the potato. This is a great meal to prepare for a breakfast braai, and the perfect way to start a day.

Ingredients

500–600 g potatoes (about 2 large potatoes)
2 tots olive oil
1 small onion (finely sliced)
1 tsp salt
½ tsp black pepper
6 eggs (beaten)

method

Put the potatoes in a small pot. Add some water to just cover the top of the potatoes and then bring to the boil. Boil for about 25 minutes until they are just cooked, but not too soft.
Take the potatoes out of the pot and slice them into fairly thin slices. I like to keep the skins on, but you’re welcome to remove them at this stage.
In a medium-sized pan, heat the oil, then add the onion and fry for 5 minutes over medium heat until it starts to brown.
Slide the potatoes into the pan, then continue to fry until the potatoes are tender and start to colour (don’t brown them). Take care when you flip the potato slices and don’t break them apart too much.
Add the salt and pepper to the beaten eggs, then pour the eggs into the pan – it will run into all the corners between the potatoes and the onions, so no need to stir it. Fry for 5–10 minutes over medium-low heat (not too hot) until the top is almost set but still soft. Carefully put a plate on top of the pan, then flip it around and slide the omelette back into the pan – the fried side will now be facing up. Tip any runny egg left in the plate back into the side of the pan.
Fry for another 1 or 2 minutes until the omelette is cooked. At this stage, there is nothing stopping you from distributing a bit of grated cheese over the top of the meal.
Take it out of the pan and serve it hot or cold.