Medium, Serves 4, Prep time: 35 mins
The Spanish Omelette as we know it today, evolved from a peasant dish. It substituted more expensive vegetables with potatoes, and provided wholesome sustenance. It has since grown to become an essential part of the Spanish gastronomy, and can be found at breakfast tables across Spain, and soon, yours.
- Eggs, 8 nos.
- Potatoes, medium, 5 nos.
- White onions*, medium, 2 nos.
- Salt, 2 tsp
- Olive oil**, 150 ml
*Brown onions will do just fine. **If you don’t have olive oil, any neutral vegetable oil will suffice
- First, peel your potatoes, cut them in halves and slice them down to 2 mm, no more, no less. Slice your onions to about the same thickness. You don’t want them too thin, or they’ll begin to caramelize too quickly.
2. Heat the oil in a pan over a high flame till it’s hot. And I mean hot. Then, lower the flame to medium, add in your sliced onions and potatoes. Fry until the potatoes become just soft, and their edges turn slightly brown.
3. Break the eggs into a large bowl, and season with salt. Take the contents of the pan, drain them of oil, and place them hot into the egg mixture. Set aside for at least 10 minutes, making sure to cover the bowl. This helps keep the moisture in, and causes the mixture to thicken. Store the drained oil for future use.
4. Heat a non-stick*** pan over a high flame for about 1 min. Take your omelette mixture, and hand mix it. You want to make sure that the potatoes are separated and well incorporated with the egg. Lower the heat to medium, and add the omelette mixture to the pan.
***Make sure to use a non-stick pan only.
5. Now comes the especially tricky part. Cook the omelette for about 5 minutes, until the center is no longer runny. As it cooks, run your spatula along the rim of the omelette (about once a minute). Watch the underside of the omelette, making sure it cooks uniformly and keep checking its colour. You want a light coffee colour on the base, before you flip.
When you’re ready to flip, grip the pan from the handle, and place a large plate over the mouth of the pan and press it down. In one flick of your wrist, flip the pan onto the plate, making sure all of its contents are transferred to it. Then, place the pan back onto the burner, and gently move the flipped omelette back from the plate to the pan, aligning the omelette to the pan’s edge as you do so.
Once it’s in, cook the underside of the omelette for about 5 minutes. Turn the heat off. And take a deep breath. If your omelette looks like a deep-dish pie, you’ve done remarkably. And if it doesn’t, you’re still amazing to have made it this far! Transfer the omelette to a serving plate and garnish with chopped parsley. Cut into quarters and serve hot or cold.