On this side of the world we have similar food ideas and this one is truly a special one from Spain. It is an omelette but it is beautifully different.
- 1/2 cup olive oil
- 1 half onion, sliced very thin
- 2 medium yellow potatoes, peeled and sliced very thin
- 4 eggs, lightly beaten
- pinch of salt and white pepper
- 3 tbsp. garlic aioli
- 100 g Serrano ham
- small amount of baby spring greens
In a large fry pan, heat the oil to medium and cook the onions for about 2 minutes, just until they have softened. Now add the potatoes and gently stir. Cook this for about 15-18 minutes, stirring occasionally until the onions are caramelized and the potatoes are cooked through.
Drain off the oil, keeping 1 tbsp. in reserve. Transfer the potatoes and onion for a bowl and set aside for about 5 minutes. Add the eggs, salt and pepper and stir to combine. Let this sit for 15 minutes so the eggs can thicken up as it becomes absorbed.
Now heat the 1 tbsp. oil and over a high heat, add the egg mixture, cooking for 1 minute. Reduce the heat to low and cook a further 3 minutes. With a rubber spatula loosen the sides of the omelette. Place a large plate over the pan and turn it upside down on the plate.
Now, this is tricky, turn it back in the pan and cook a further 4-5 minutes to cook through and become golden in colour.
On a serving board, cut into wedges, add the ham on each slice and a small topping of the greens.