How to make Spanish omelette

Here’s how to make Spanish omelette from Joe Howley, the head chef of The Salt Yard restaurant in London. The key, Joe says, is to get your potatoes nice and crispy before adding them to the egg mixture. He explains this works so well because it helps dry out the potatoes a little bit, allowing them to soak up more of the lovely egg mixture, giving it the perfect texture. The only other ingredient, besides the egg and potatoes is onion – slowly fried for a deliciously sweet flavor. So next time you’re wondering how to make Spanish omelette why not give this a quick go? It’s delicious served hot or cold – so you can whip it up for dinner or even a packed lunch. Joe’s recipe serves four, so just make sure to scale up or down depending on how many people you want to feed.

Ingredients

  • 500g potatoes
  • 
10g Maldon sea salt
  • 150ml cooking oil
  • 
10 eggs
  • 1 large onion
  • Black pepper to taste