Spanish Omelette

To be completely honest, I feel, Spanish Omelettes are a forgotten masterpiece. Cloaked under the simplicity of an everyday omelette, one forgets to give it the importance it needs.

It can easily take centre stage as a main meal, or even a complimentary elaborate side dish. Luxuriating in layers of potatoes, cheese and even meat if one chooses, all the while encased in an eggy concoction, it truly is a culinary piece of enchantment. My over the top praise might seem a bit over exaggerated, but when you’re catering to a hungry army of four on a busy weekday, this little Spanish omelette has been my constant saviour, many a time, all the time. Easily put together with any ingredients I have in the fridge, I can make it cheesy, meaty more peppery and so on, it might not be authentically Spanish, but the Sri Lankan Spanish version is just as good!

Ingredients

● 1 onion, thinly sliced ● 3 potatoes, thinly sliced ● 2 cups olive oil (500 ml) ● 6 eggs ● chopped scallions

● chopped chillies ● chopped tomatoes ● shredded chicken or sliced ham

● 1 pinch salt

Method

1. Heat up the olive oil in a really hot pan. 2. Thinly slice the onion.

3. Slice the potatoes into 3-millimetre thick pieces. 4. Fry the vegetables in the olive oil over high heat for 10-15 minutes until they caramelise. 5. Drain the vegetables and save the olive oil for later use.

6. Add 6 eggs to a bowl and whisk. Add the fried vegetables, chopped scallions, tomatoes, chillies and meat,stir, and leave to set for 15-20 minutes.

7. In a nonstick pan, fry the egg mixture over high heat for 1 minute, then reduce to a low heat for 2-4 minutes.

8. Cover the pan with a large plate and carefully turn the omelet out onto the plate. 9. Slide the omelette back into the pan and fry for a further 3-5 minutes over low heat. To check the omelette is cooked, gently press on the centre of the omelet. If the surface springs back, it is ready.