The Clementine Kitchen has been learning how to cook a traditional Spanish Omelette from the master Camino Ilfante.
- 500g White Potatoes
- 1 Onion
- 150ml of Sunflower Oil
- 6 eggs
- Pinch of Salt and Pepper
- Peel the potatoes and cut them into thick slices. Chop the onion.
- Heat the oil in a large frying pan, add the potatoes and onion and stew gently, partially covered, for 30 minutes, stirring occasionally until the potatoes are softened. Strain the potatoes and onions through a colander into a large bowl (set the strained oil aside).
- Beat the eggs separately, then stir into the potatoes with the salt and pepper. Heat a little of the strained oil in a smaller pan. Tip everything into the pan and cook on a moderate heat, using a spatula to shape the omelette into a cushion.
- When almost set, invert on a plate and slide back into the pan and cook a few more minutes. Invert twice more, cooking the omelette briefly each time and pressing the edges to keep the cushion shape. Slide on to a plate and cool for 10 minutes before serving.