Spanish Omelette

Why make it?

1. It’s simplicity itself.

2.You can share it with someone you like.

3. It’s a good excuse to drink some red wine, probably Rioja.

4. After the wine, you can say tortilla de patatas in a bad Spanish accent with a silly lisp.

5. It comes from my favourite country in Europe.

Spanish Omelette (Tortilla de Patatas)
for 2
1 medium red onion
12 oz potatoes
3 tbs olive oil
1 clove garlic (not authentic, but good)
4 large eggs

Peel the onion, cut in half width-ways and slice thinly. Peel and slice the garlic. Peel the potato and cut into thin slices. The thinner they are the quicker they will cook.

Heat 2 tbs of the oil in a sturdy frying pan, about 10″ in diameter. Add the vegetables and turn down the heat. Season well. Cook covered for about 10 minutes, stirring every now and then. Breaking up the potatoes slightly with a wooden spoon is also good.

Crack the eggs into a basin and beat lightly. Season. When the potato mixture is done, add to the eggs.

Heat another tbs of oil in the pan, spoon in the tortilla mixture, cover and turn down the heat to the absolute minimum. Leave to cook for about 15 minutes.

To cook the top of the omelette, cover the pan with a plate, holding it there firmly, and invert so that the omelette lands on the plate. Then slide it back into the frying pan to cook for another couple of minutes.

Serve with salad. And wine of course.