Pesto Spanish Omelette
A traditional Spanish omelette contains little more than eggs and potato - and if that sounds bland and boring you’ve clearly never hung out in enough Spanish bars to know how epic it can be.
Adding onions is considered a little controversial, so our addition of pesto and Manchego cheese won’t win us any fans in Reino de España.
Having tried this recipe with numerous types of potato, Yukon Gold is our potato of choice. However, any waxy variety such as Charlotte, Anya or Jersey Royal are also good bets.
Non-stick frying pan
Precision, medium-weight digital scales
Ingredients for two
* Our ultimate potato for this recipe is Yukon Gold, but any starchy variety will work.
Start by thinly slicing your potatoes and onions. Add to a pan with a ludicrous amount of oil (you’re essentially deep-frying them) and cook until tender and starting to caramelise, about 10-12 minutes.
Drain the vegetables on paper towels and strain the oil which you can keep and use at least half a dozen more times. Add the pesto and cheese and season to taste.
Add the eggs and delicately fold into the mixture. Don’t whisk or you’ll end up with scrambled eggs. Let the whole lot hang out for 15-20 minutes.
Add the mixture to a non-stick pan and leave to cook over a medium heat until the underside is nicely golden-brown, about 3-4 minutes.
Flip the omelette and cook the other side for an extra minute or two.
Garnish with chives and serve warm.
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