Ingredients

4 large eggs, lightly beaten
Olive oil and butter
2 large potatoes, peeled and cut into 1cm dices
1 large Spanish onion, chopped
Salt and White Pepper

Method:

Mix the potatoes and onion together, then sprinkle over the salt and stir to combine.

Heat the olive oil in a frying pan and then add the potatoes and onions – there should be just sufficient olive oil to cover the ingredients.

Cook over a high heat, stirring occasionally, until the potatoes are brown and crisp and the onions have started to colour. Empty into a sieve over a bowl and let them drain. Retain the oil.

Add the potatoes and onion to the beaten eggs while still warm and check the seasoning (at this stage you can add white pepper if liked).

Heat a little of the used olive oil and when hot pour in the egg mixture.

Level the mixture out using a spatula and leave on a gentle heat until a golden brown underneath. It is necessary to shake the pan occasionally so that the omelette does not stick.

When golden brown (about 4 to 5 minutes), turn the omelette out onto a plate, ensuring it moves freely out of the pan. Add a little more oil to the pan and return the omelette brown side up, leave on the heat for a few minutes more.

Turn onto a plate when finished and leave to cool. Can be eaten at room temperature or cold with salad.

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