Spanish Omelette

Spanish omelette (or tortilla) is a common tapas dish made of potatoes and eggs.  My partner is actually half Spanish, and the first time I had this was on vacation in Tenerife made by his Tenerifian dad.  I attempted to make it when we got home but didn't realize quite how many eggs were required, so it ended up being less omelettey then it should have been.  You can eat it warm, or at room temperature.  We tried it when it was freshly warm and then at room temperature with some cantaloupe for breakfast the next morning - it was great both times.

My partner really wanted meat in his, so before flipping I sprinkled half of it with chopped ham.  You can add loads of different things to the mix such as mushrooms, chorizo or peppers.  I added garlic which I don't think is traditional, but we love it.

Spanish Omelette

serves 6 as a starter 

1 1/2 pounds potatoes - diced (about 4 medium potatoes)

oil - enough to shallow fry (about a cup)

1 medium onion - diced

2 cloves garlic - finely minced

10 eggs

salt & pepper

In a large skillet on a low heat, gently fry the potatoes in a single layer until they are cooked through but not browned.  This takes a while (about 20 minutes) and depending on the size of your pan may need to be done in two batches.  Remove the potatoes and drain on kitchen paper, then fry the onion gently until softened, adding in the minced garlic in the last minute to lightly cook.  Crack the eggs in a large bowl and whisk lightly.  Mix in the potatoes and onions - season with salt & pepper.  Tip the mixture back into the skillet and gently cook until the bottom is browned to your liking (about 5 minutes).  Place a plate on the top of the omelette, flip the whole thing over, then slide the omelette back into the pan and cook that side.