POTATO AND ONION OMELETTE

Overview

At the Inn, we stick to the Spanish version made only with potatoes and onions. At home, it makes the best supper served with tomato and green chilli salsa, and good bread. A Spanish au pair who stayed with us many years ago, who was from Galicia, taught us the correct way to make the omelette, and it was a revelation: the potatoes must be small, the onions must be finely sliced, and they must be cooked separately to ensure that both are just right. So: use two pans to begin, make sure that the eggs and the potato and onion mixture are well mixed, and be generous with the olive oil. Turning the omelette can be a little awkward, but this gives a much better result than placing the omelette under the grill. All these little details in the preparation come together to transform something simple into something sublime.

Method

• Heat 3 tablespoons of the oil in a non- stick pan, add the potatoes and season well, cook over a medium heat till golden brown and crispy.
• In another pan, heat 1 tablespoons of oil and sauté the onions until golden.
• In a large bowl beat the eggs & season. Add the onions to the eggs then add the potatoes to the egg mixture & mix well. Heat the remaining oil in the pan and pour the mixture back into the pan, cook until lightly golden on the base. Place on top of the pan an inverted plate slightly larger than the pan and turn out the omelette on to it, then slide it back into the pan, cook until the eggs are set.
• Turn onto a serving plate or board, serve warm cut into wedges.
• Mix all the salsa ingredients together with the seasoning; serve a spoonful with the omelette.