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.
- 500g potatoes
- 10g Maldon sea salt
- 150ml cooking oil
- 10 eggs
- 1 large onion
- Black pepper to taste
Peel and thinly slice the potatoes and onions.
Start cooking the onions in a pan with some oil. Cook on a moderate heat with salt.
Deep fry the potatoes until crisp and drain.
Once cool, crush the potato chips with your hands and add the eggs.
Cool the onions once they are dark brown in colour. Once cool add to the egg mix. Check the seasoning.
Warm up the tortilla pan, and add the mix into the pan cook gently. Once golden brown, flip onto the other side. Continue to cook gently until almost cooked through. The idea is to have a slightly runny centre.
Rub with oil before serving.