Delia Smith recipe
Serves 2 - 3
5 large eggs
1 medium onion, about 110g
275g small Desiree Potatoes
3 tbsp olive oil
salt and freshly milled black pepper
The size of the frying pan is important: a base measurement of 20cm diameter is about right for 2 - 3 people. If using a larger pan for more people, it should not be too heavy because you need to turn the omelette out using both hands. An enormous asset here is a flat saucepan lid or large plate that fits the pan.
Peel and halve the onion stem to root. Thinly slice each half and separate the layers into half-moon shapes.
Peel the potatoes and slice into thin rounds. Dry the slices in a clean tea towel.
Heat 2 tbsp of the olive oil in the frying pan and when it is smoking hot add the potatoes and onions. Toss them in the oil to get a good coating, and then turn the heat right down to its lowest setting. Add a generous sprinkling of salt and pepper. Put a lid on the pan and let the onions and potatoes cook gently for 20 minutes, or until tender. Turn them over halfway through and shake the pan from time to time, as they are not supposed to brown very much but just gently stew in the oil.
Break the eggs into a large bowl and whisk lightly with a fork (don't overbeat). Add some seasoning. When the onions and potatoes are cooked, transfer them to the eggs in the bowl.
Put the frying pan back on the heat, add the rest of the oil and turn the heat back up to medium.
Mix the potato and eggs thoroughly before pouring them into the frying pan and turning the heat down to its lowest setting immediately. Cook slowly, uncovered for 20 - 25 minutes.
When there is virtually no liquid egg left on the surface of the omelette, turn the omelette. Place a flat lid or plate over the pan, invert it, turning the pan over, and put it back on the heat. Use a palette knife to gently ease the omelette back into the pan. Give it about 2 minutes more, then turn the heat off and leave for 5 minutes to settle. Serve hot or cold, cut in wedges or in small cubes as tapas.