The Spanish omelette is a staple of Spanish cuisine. Walk into any bar across the country and you will be able to find one waiting to be sliced and enjoyed. It can be eaten for breakfast, lunch or dinner and is fantastic hot and cold.
The ingredients are simple but combined create something really special! Make sure to select waxy potatoes because they hold their shape better than flowery potatoes. Caramelised onions add sweetness to the dish and balance the flavours wonderfully. Lastly, the addition of smoked paprika brings unique smokiness to the dish and gives it a beautiful colour.
The true beauty of this recipe is how devilishly easy it is to make. Everything happens in one pan, meaning less clean up, perfect if you are in a rush or are worn out from a long day at work!
When the potatoes and onions are done remove them from the cooking bowl with a slotted spoon then add them to the bowl with the eggs. Mix together, cover with a plate and leave to rest.
Resting the mixture will make the eggs less runny. It will also allow more flavour will develop.
Add the oil to a medium sized fryingpan with high sides and place over a high heat. Pour in the eggs, potatoes and onions, distributing it evenly. Cook for 1 minute on high heat and 2 minutes on a low heat.
To flip the tortilla place a large plate on top of the pan top down. With one hand on the plate, the other holding on to the pan handle, confidently flip the tortilla on to the plate
