How to make a perfect Spanish omelette!

published on 21 July, 2017 at 15:20

INGREDIENTS:
8 eggs
3 onions (350g - 13oz)
4 potatoes (600g - 21oz)
1 tsp of thyme (dried)
4 cups of olive oil
1 chorizo sausage
Salt and Pepper to taste

METHOD:
Peel the onions and potatoes and slice thinly.
Dice the chorizo sausage
Add all the oil to the hot frying pan and heat it.
First fry onions until slightly caramelised and than add the sliced potatoes, cook for 5 minutes.
Add the thyme.
Add the sausage and continue cooking for 10 minutes
Brake 8 whole eggs into a large bowl, add salt and pepper and beat it.
Place a strainer over a heat-proof bowl, add potatoes straining all the oil in the bowl.
Combine the hot potatoes-onion-sausage mixture with eggs and gently stir for one minute.
Cover this mixture with foil and kitchen towel and leave it rest for 15 minutes.
Add one tbsp of the strained oil to a non-stick pan (27cm - 10-inch) and heat it.
Now add the egg mixture, flatten the mixture and cook for 3 minutes
Place an upside down plate over the frying pan and flip the omelette into the plate.
Gently slide the omelet back into the same hot pan and continue cooking another 3 minutes.
Give the pan a little shake so the omelet bounces from side to side molding its nice shape.