INTRODUCTION

What better way to start than with a Spanish omelette. Maybe, Spanish omelette is the most representative dish of Spanish cuisine. Its recipe is simple (based in eggs, potatoes and oil) but each person has his own way to cook it: you can add onion, cheese, chorizo, garlic… what ever you want. The most known variety is the omelette with onion and/or chorizo, but, you know, there’s no accounting for taste.

This time, we’re going to show you how to cook a Spanish omelette with onion, the more known version, of course, our way.

INGREDIENTS

• 17 ounces peeled potatoes
• 4 or 5 large fresh eggs
• 1 Small onion (about 4 ounces)
• High quality oil (extra virgin olive oil or, failing that, sunflower oil)
• Salt to taste (about 7 pinches)

That’s all!

The quality of the ingredients is important to get a great taste and a good color. If you are lucky to have home-grown eggs and extra virgin olive oil, the omelette will have a more appetizing appearance and the flavor will be more intense.

PREPARATION

We start peeling the potatoes and the onion, and then, wash and dry the potatoes very well. The way to cut the potatoes is very important. You have to cut them into thin and unequal sheets  (see the pics below).

Add some salt (four or five pinches) and the onion, cut into julienne strips. After that, on a 12 inch skillet pan, put and heat enough oil to cover the potatoes. Fry potatoes and onion in slow heat, stirring often so that the onion doesn’t burn. At the same time, beat the eggs and add to them 2 or 3 pinches of salt. When potatoes are cooked and soft, but before they get toasted, removed them to a smaller skillet pan, with a colander.

Why do i do this way? I like thick omelettes, with egg inside hardly cooked. If I use the first skillet pan to finish cooking it, the result will be a thin omelette and less juicy because eggs will cook completely. I usually don’t wring out the oil completely. This way, you can get a juicy omelette, but be carefully, as too much oil spoil the taste.

There are several ways to cook a Spanish omelette. You can mix potatoes with eggs in a container, or add them to potatoes on a skillet pan. I like the second option because is faster and clean, but the first option is the most known. Then, put the smaller pan (about 8 inches) with the potatoes in medium heat.

When they are hot, pour the egg mixture on potatoes and mix everything very carefully, trying egg get into potatoes. 2 or 3 three minutes later, turn over the omelette on a big size plate, and put it on the skillet pan again, but on the other side.

Another 2 or 3 minutes more in the heat, and omelette will be ready to enjoy. The time needed to cook it depends on your taste. If you like juicy (like me), don’t overcook it.

The most critical point is turning the omelette, especially when it´s big, but with a little practice, it’s easy.

TASTING

I like hot omelette, but warm, is great. In Spain is very typical the omelette sandwiches, only or with other ingredients (cheese, peppers, etc.). And, of curse, it’s the most known tapa.

NUTRITIONAL ANALYSIS

Table with information about calories, fat, cholesterol and other parameters for one serving of Spanish omelette. Important: nutritional data refers to raw ingredients, before cooking.