Perfect Spanish Omelette with Onion by Ed Cudlipp

Ingredients

• 6 large Eggs
• 500g Waxy potatoes
• 1 medium Onion
• 500ml Extra virgin olive oil
• 1 tsp Salt

Instructions

1. Peel and wash the potatoes. Slice them into semi-circular discs, about 4mm thick.
2. In a large non-stick pan, heat a generous amount of olive oil over medium heat. Add the sliced onions and fry until caramelized, about 10-15 minutes.
3. Add the sliced potatoes to the same pan with the onions and continue to fry. Cook until the potatoes are tender and lightly golden, approximately 15-20 minutes.
4. While the potatoes and onions cook, whisk the eggs in a large mixing bowl and season with salt.
5. Once the potatoes and onions are cooked, drain them from the oil (reserve the oil for later) and add them to the beaten eggs. Mix gently to combine.
6. Let the mixture rest for at least 30 minutes to allow the flavors to meld and the potatoes to absorb some of the egg.
7. Heat a clean non-stick pan over medium-high heat with a tablespoon of the reserved olive oil. Pour in the rested egg and potato mixture.
8. Cook for about 5-7 minutes until the edges start to set. Place a large plate over the pan, carefully invert the pan to flip the omelette onto the plate, then slide it back into the pan to cook the other side.
9. Cook the second side for another 3-5 minutes, or until the omelette is cooked through but still soft to the touch. You can gently press the center to check for firmness.
10. Remove the Spanish omelette from the pan and let it rest for a few minutes before slicing and serving.