3 medium eggs
250g potatoes, finely sliced
1 small onion finely chopped
4 tablespoons of olive oil
preparation 10 mins • you cook for 7 mins •
Watch a 30 second preview of my cook-along video below
A Spanish tapas classic that can be served hot or prepared in advance and eaten cold. This dish brings back memories of lovely hot holiday nights! It's a great example of a recipe that, whilst using only a handful of ingredients, is really tasty and popular. This is a three part recipe. In part one we gently cook the potatoes and onions. In part two we add the eggs and in part three we turn out the omelette.
Small frying pan with lid, or alternatively a dinner plate to cover
Large measuring jug
Fork to whisk the eggs
Spoon to stir
Chopping board or plate to turn the omelette out
Palate knife would be useful but not essential
Before you start have the potato and onion out and prepared. Put your small frying pan on a high heat and click here!
Before you start crack the eggs into a measuring jug and click here!
Take your pan out from under the grill and click here!