Guest Author - Amy Ralston Young

Eggs are a big part of the Spanish diet and here is a simple, traditional way to enjoy them! For a little extra flavor, serve the omelettes with green olives.

Spanish Omelette

Ingredients:

3 tblsp olive oil
3 large potatoes, peeled and thinly sliced
3 large eggs
1 onion, peeled and chopped
Salt (as desired)


Method:

Crack the eggs into a large bowl and whisk with a fork. Add desired slat.
Heat oil in a medium, light-weight frying pan.
Add the potato and fry for about 2 minutes. Add the onion in with the potato.
Continue cooking the potato/onion mixture until they start to brown around the edges.
Pour the eggs over the potatoes, gently poking the potatoes so that the eggs can seep in.
Fry over low heat, gently shaking the pan to loosen the omelette from the bottom.
As the egg begins to firm, gently flip the omelette onto the other side.
Continue shaking the pan to prevent it from sticking.
Cook for about 1 minute and then remove from the pan.
Let the omelette sit for about 5 minutes before serving.
The middle should be slightly runny.