Spanish Omelette

Serves 1
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Directions

  1. 1Peel the potatoes
  2. 2Peel the potatoes
  3. 3Peel the potatoes
  4. 4Slice the potatoes very thinly.
  5. 5Slice the potatoes very thinly.
  6. 6Slice the potatoes very thinly.
  7. 7Rinse potatoes repeatedly to remove all starch.
  8. 8Rinse potatoes repeatedly to remove all starch.
  9. 9Rinse potatoes repeatedly to remove all starch.
  10. 10Heat rapeseed oil to 160°C/320°F.
  11. 11Heat rapeseed oil to 160°C/320°F.
  12. 12Heat rapeseed oil to 160°C/320°F.
  13. 13Fry the potato slices until they are crisps.
  14. 14Fry the potato slices until they are crisps.
  15. 15Fry the potato slices until they are crisps.
  16. 16Slice the onions.
  17. 17Slice the onions.
  18. 18Slice the onions.
  19. 19Caramelize the onions with salt until really nice and caramelized.
  20. 20Caramelize the onions with salt until really nice and caramelized.
  21. 21Caramelize the onions with salt until really nice and caramelized.
  22. 22Combine one part onion to two parts crisps.
  23. 23Combine one part onion to two parts crisps.
  24. 24Combine one part onion to two parts crisps.
  25. 25Add room temperature eggs and whisk until combined.
  26. 26Add room temperature eggs and whisk until combined.
  27. 27Add room temperature eggs and whisk until combined.
  28. 28Fold egg mixture into the potatoes and onions.
  29. 29Fold egg mixture into the potatoes and onions.
  30. 30Fold egg mixture into the potatoes and onions.
  31. 31Add 100 turns of black pepper.
  32. 32Add 100 turns of black pepper.
  33. 33Add 100 turns of black pepper.
  34. 34Add mixture to pan and cook until golden brown on the outside, then slide it onto a tray and flip the omelette to cook the other side.
  35. 35Add mixture to pan and cook until golden brown on the outside, then slide it onto a tray and flip the omelette to cook the other side.
  36. 36Add mixture to pan and cook until golden brown on the outside, then slide it onto a tray and flip the omelette to cook the other side.
  37. 37Roll the omelette around the pan to give that perfect shape all around the outside.
  38. 38Roll the omelette around the pan to give that perfect shape all around the outside.
  39. 39Roll the omelette around the pan to give that perfect shape all around the outside.
  40. 40Flip it out and serve with mayonnaise and chives.
  41. 41Flip it out and serve with mayonnaise and chives.
  42. 42Flip it out and serve with mayonnaise and chives.

Ingredients

  • potatoes
  • potatoes
  • potatoes
  • rapeseed oil
  • rapeseed oil
  • rapeseed oil
  • onions
  • onions
  • onions
  • salt
  • salt
  • salt
  • eggs
  • eggs
  • eggs
  • black pepper
  • black pepper
  • black pepper
  • mayonnaise
  • mayonnaise
  • mayonnaise
  • chives
  • chives
  • chives

Equipment

peelermandolinebowlsfrying panspatulatraywhisk

Tips

  • Rinsing the potatoes to remove starch is a really important step
  • Using room temperature eggs allows for a better balance in cooking