There is a growing sensibility that adds bacon and brie to the traditional potato omelette
This is a Catalan version of the famous Spanish omelette, potatoes with onions.
- 600 g potatoes, cubes or slices
- 300 g onions, sliced
- 6 eggs, beaten
- Olive oil, for frying
Some cooks fry the onion, then the potato in sufficient oil. Others fry the potatoes first, and some fry each separately.
Frying the onions first will allow their flavour to permeate the oil, second will leave them crunchy, separate will make them soft.
Either way give the potatoes five minutes on a high heat until they start to take on a hint of colour.
Drain excess oil from the onions and potatoes.
Beat the eggs in a bowl and add onions and potatoes.
Put the excess oil back into the saucepan on a high heat. Pour in egg-onion-potato mixture. After three minutes shake the saucepan to loosen the mixture from the base.
When the surface of the omelette is no longer runny, place a plate over the saucepan and flip the omelette onto the plate. Oil the frying pan, turn the heat up and slide the omelette back in. Shake to prevent it sticking.
Three more minutes and it is done.
Some cooks finish the omelette under the grill instead of flipping it. Cook’s choice.
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