What sets this omelette apart from its competitors is the potato. This spanish omelette recipe is a great meal to prepare for a breakfast braai, and the perfect way to start a day.
Serves 4
You’ll need:
- 500–600 g potatoes
- 2 tots olive oil
- 1 small onion, sliced
- 1 tsp salt
- 1/2 tsp black pepper
- 6 eggs, beaten
Here’s how:
Boil the potatoes for 25 minutes until just cooked but not too soft, then slice thinly (keep the skins on or remove them). Heat the oil in a medium-sized pan, add the onion and fry for five minutes over medium heat until it starts to brown. Add the potatoes and fry until they’re tender and start to colour (don’t brown them).
Flip the potato slices, taking care not to break them apart. Add salt and pepper to the beaten eggs, then pour into the pan – it will run into the gaps, so no need to stir it. Fry for five to 10 minutes over medium-low heat until the top is almost set but still soft.
Carefully put a plate on top of the pan, flip it over and slide the omelette back into the pan, fried side up. Fry for a minute or two until the omelette is cooked. Sprinkle over cheese (optional) and serve hot or cold.
