What Can I Make with Eggs? Easy Spanish-Style Potato Omelette

Ingredients

• 6 large eggs
• 500g waxy potatoes, peeled and thinly sliced (about 3mm)
• 1 medium onion, thinly sliced
• 150ml olive oil (most is drained off and can be reused)
• 1/2 tsp fine salt, plus a pinch for the eggs

Method

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1. Heat the oil in a 24cm non-stick frying pan over a medium-low heat. Add the potatoes and onion with the salt and cook gently for 20–25 minutes, turning now and then, until the potatoes are completely tender but not crisp.
2. Tip into a sieve over a heatproof bowl to drain off the oil. Keep 1 tbsp of oil for the pan.
3. Beat the eggs in a large bowl with a pinch of salt. Stir in the warm potatoes and onion and leave for 5 minutes.
4. Heat the reserved oil in the pan over a medium heat. Pour in the mixture and cook for 6–8 minutes, loosening the edges, until the base is set and golden.
5. Put a large plate over the pan, carefully flip the omelette on to it, then slide it back into the pan. Cook for another 4–5 minutes until set all the way through – a knife pushed into the centre should come out without runny egg.
6. Rest for 5 minutes before slicing. Serve warm or at room temperature.