Outdoor Food on Friday - Spanish Omelette Recipe
I use a 27cm Frying pan with a glass lid, the lid lets you gently soften the potatoes and onions in their own steam, but an open frying pan works well too.
First peel about 4 medium sized potatoes and cube them into approximately 1cm cubes. Also peel and chunkily dice a couple of sweet onions. I crush some garlic to add too – your call on the garlic though.
Heat 1 tablespoon of olive oil in the pan, and add the potato, heat gently on a low heat you don’t want to burn them) for several minutes, turning regularly. As the potato begins to soften add the onion (and garlic if you are using it) stir them in and continue to lightly heat them, this is where I use the lid.
Whisk up 4-9 large eggs in a bowl with a tablespoonful of water. (I used 4 eggs in this example, but I’ve used more for a thicker omelette.)