A classic Spanish omelette filled with potatoes and Spanish onions, made with only five ingredients. Angel has added his top tips for cooking your potatoes in the oven, the perfect dish for picnics in the park.
- Start by very finely slice the onions.
- Fry your onions on a medium heat very slowly in a little olive oil until very soft and a little caramelised. Set aside.
- Peel the potatoes and cut into very thin slices using a mandoline (or by hand if you don’t have one). Preheat a deep-fryer to 175°C. Deep-fry the potatoes until completely tender. Drain and set aside.
- Crack the eggs into a jug and beat together until smooth and combined.
- Off the heat add the potatoes and onions, mix well then add the egg mixture slowly until you get a nice creamy consistency. Allow the mixture to rest until the potato has absorbed some of the egg mixture.
- Add a small amount of olive oil to a small tortilla pan and place over a medium heat. Add the tortilla mixture to the pan and cook until golden on the underside.
- Flip over carefully and cook the other side until it is light brown in colour. The inside should remain slightly runny. Serve warm with a sprinkle of flaky sea salt
Angel’s alternative to deep frying:
I love this dish cooked in the oven at medium temperature (confit). Instead of a deep-fryer you can us the oven.
Put the potatoes flat in a baking tray, with lots of garlic, rosemary, thyme, a dash of sherry on the top, salt and pepper. Add enough olive oil to cover the base of the tray.
Cook them covered until soft and for the final 5 minutes roast them at higher temperature and uncovered.
They are perfect for picnics as you can eat them at room temperature.
- Preparation time:
- 10 min
- Cooking time:
- 20 min.
2 Spanish onions
vegetable oil, for deep-frying
6 eggs, free-range
flaky sea salt
A traditional flavour of marked bitterness and refreshing aftertaste.
Available from: Waitrose, Majestic, Co-op and Greene King online.