The famed Spanish Omelette (Tortilla) is made with just eggs, potato, onions and olive oil! The unique step in this recipe is the way the potato is cooked - slices of potato are "stewed" in olive oil which makes them beautifully creamy, almost like they have been confited. The Spanish Omelette is not only served for breakfast and lunch, it is also commonly served as part of a Tapas spread!
06Return potatoes to the skillet, then pour over the egg. Cook for 5 minutes or until the underside is light golden.
07If the centre is still uncooked, which mine almost always is, pop the omelette under the grill/broiler for a couple of minutes until the centre is just set.
08Remove then rest for a few minutes. Place a serving platter on top of the fry pan then flip to turn out the omelette upside down.
09Serve warm or at room temperature (I prefer warm!).