Spanish Omelette with Confit Potatoes

Ingredients

• 2 parts Potatoes or potato crisps (The source describes very thin fried potatoes, or crisps; rinse repeatedly until the starch is gone. Used in a roughly 2:1 ratio with the onions.)
• 1 part Onions (Use in a roughly 1:2 ratio with the potatoes or crisps; caramelize until deeply softened and golden.)
• Rapeseed oil (For cooking; heat the oil to 160°C / 320°F.)
• Salt (Add to the onions to help release their liquid.)
• Eggs (Use at room temperature.)
• Black pepper (The source says to add 100 turns of black pepper.)
• Mayonnaise (A tiny amount, for serving and added richness.)
• Chives (For topping.)

Steps

1. 1

   Refresh the water and continue rinsing the potatoes or potato crisps until all the excess starch is gone. This prevents the potatoes from sticking together inside the tortilla and avoids a starchy, gummy texture.

2. 2

   Heat rapeseed oil to 160°C / 320°F.

3. 3

   Add the onions to the hot oil and season them with salt. The salt helps release liquid from the onions.

4. 4

   Cook the onions down until they are really nicely caramelized.

5. 5

   Use the roughly two-to-one balance described in the source: one part caramelized onion to two parts potato crisps.

6. 6

   Make sure the eggs are at room temperature, then fold the egg mixture together with the potato-and-onion mixture. Add 100 turns of black pepper.

7. 7

   Add the egg mixture to the pan. It should make a light sizzle as it goes in.

8. 8

   Cook until the outside develops a really nice caramelization while the middle remains soft and gooey.

9. 9

   Slide the omelette onto the back of a tray, then slide it back into the pan to cook the other side.

10. 10

    When the omelette is golden brown all over, roll it around on the heat to create a perfect rounded shape around the outside.

11. 11

    Flip the omelette out of the pan.

12. 12

    Serve with a tiny amount of mayonnaise for richness and finish with chives on top. The desired result is a beautifully caramelized exterior with a very soft, runny middle.

Notes

The source does not provide exact weights for the potatoes, onions, eggs, oil, mayonnaise, or chives, nor does it specify the number of eggs or exact cooking times. It describes the potato-to-onion balance as approximately 2:1 and emphasizes room-temperature eggs, thorough potato rinsing, and a soft, runny center.

Nutrition per serving

• main
• breakfast
• Spanish
• vegetarian
• stovetop
• pan-fried
• omelette
• soft-centered