Ingredients
- 6 large eggs
- 4 medium potatoes (600 g)
- 1 large onion
- 200 ml extra virgin olive oil
- Salt to taste
The juicy omelette trick
The key is not frying the potatoes on high heat. You want them to confit in oil, almost like slice-shaped mash. That keeps the centre creamy.
Flipping without drama
- Cool the pan 30 seconds before flipping.
- Use a plate slightly larger than the pan.
- Slide onto the plate and return to the pan in one confident motion.
Variations
- No onion: firmer, northern-style classic.
- With chorizo: add sliced chorizo when potatoes are almost done.
- With pepper: poach a red pepper with the onion.
Storage
Keeps well in the fridge up to 3 days. Eat cold or reheat gently in a pan over very low heat.