New And Improved

I've been umming and ahhing about uploading this recipe for ages as it already exists in a different form on my blog. It's this Spanish omelette recipe from September 2014. I finally decided to post it in part because of the improved photography and in part because I think this recipe is better as I've been able to tweak it over the intervening 20 months.

There's more butter and salt involved and this omelette cooks slower and for longer, it will probably take 45 minutes to make properly and serves two.

Spanish Omelette

Serves two

Ingredients

50g butter

1 banana shallot or ½ white onion

6 new potatoes

Sea salt and freshly cracked black pepper

2 garlic cloves

4 eggs

Chopped parsley optional

Method

Heat half the butter in a 16cm non-stick frying pan.

Preheat the grill

Dice the shallot into 3mm dice, or as near as possible and add to the pan.

Immediately start dicing the potatoes to 3mm, adding them to the pan each time you've diced one.

Season well with plenty of salt and pepper

Add the crushed garlic cloves.

Cook the potatoes and onions over a low heat, stirring occasionally to make sure they don't burn, although you do want some slightly caramelised bits, that should occur naturally.

Add more butter as needed.

Keep slowly cooking everything until the potatoes become slightly translucent and when you try one it's cooked through.

Once the potatoes are cooked, season them again. 

Beat the eggs together in a bowl and pour them over the potatoes. Mix everything together and flatten it over the whole pan.

Cook the omelette for 5 minutes on the low heat to cook the bottom half and then place under the grill to cook the top half.

Leave under the grill until golden brown.

Remove from pan and cut into quarters, top with parsley before serving.

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