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


  1. Peel the potatoes and cut them into thick slices. Chop the onion.
  1. 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).
  1. 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.
  1. 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.
  1. Enjoy!