Pesto Spanish Omelette

Introduction
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.

Pro tip
Having tried this recipe with numerous types of potatoes, Yukon Gold is our potato of choice. However, any waxy variety, such as Charlotte, Anya, or Jersey Royal, is also a good bet.

Recommended equipment
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.

Method
Start by thinly slicing your potatoes and onions. Add them 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 them 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 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.

Serving suggestions
Avocado and toasted pumpkin seed salad
Sautéed chanterelle mushrooms with sour cream and thyme
Rocket, watercress, and walnut salad
Roast artichoke hearts with lemon, olive oil, and garlic
Sourdough with lashings of butter