Omelette you in on a little secret, my dad gave me that joke, but he also talked me through how to make a Spanish omelette. By the way, if you make this and you find it makes you a tiny wee bit violently ill, blame Papa Liam.
You’ll also need:
- A bowl ,saucepan and a pot
- A quite sharp knife and peeler
- A grill and hob
- Peel the potato and cut it up into thin slices, place these into boiling water and heat for about 10 minutes until they’re cooked.
Tip: You’ll have an idea if they’re cooked because if you poke them with a knife, it should go through easily
- Slice up the tomato into little cuticles and fry them in the saucepan in oil. They’ll be done when they turn soft and the skin starts to lift a bit. Whilst waiting for the tomato to cook you can beat the two eggs together and throw in a bit of salt and pepper with the egg mixture.
Tip: You don’t have to do this but the way I sliced up the tomato was to cut it up into wedges and take out the jelly part and then cut the outer skin bit up.
- Put the potato slices into the saucepan along with the bits of tomato. Turn over the slices so that they are nicely brown on each side. Then pour in the egg mixture and let that heat up until the sides start to lift from the pan. You can pre-heat the grill on medium whilst the omelette is heating.
- After you can see the sides of the omelette starting to crust and lift from the sides of the pan place it in the grill until the top of the omelette turns a golden brown colour.
Your end product should look something like this: (only it shouldn’t look like a terrifyingly creepy face!)
And that’s it!
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