Tortilla De Patas (Spanish omelette)

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Wash, Peel and thinly slice the potatoes and cut each slice in 4 quarters. Set aside

Step 2

Thinly slice the onions and set aside

Step 3

Add onions to pan with 3 tbsp of olive oil and heat pan on medium heat, add the onion and sprinkle salt and sugar, you don't want to crisp the onion just caramelise them, keep stirring until it's caramelised, add tbsp of water if you need to keep it from burning

Step 4

Add the oil to a large pan, let it heat up to 170 degrees on medium heat, again you don't want to crisp the potatoes; add the potatoes, cook for 20minutes

Step 5

Beat the eggs in a separate bowl

Step 6

Drain the potatoes from the oil, don't need to throw the oil, finely strain it and you can keep it in the fridge for upto 2 cooks

Step 7

Take the beaten eggs, mix the onions, potatoes and eggs in the same bowl

Step 8

Add some of the left over oil to the pan, heat on medium heat, add the egg mixture, use spatula to keep checking the edges, leave for 5minutes uncovered

Step 9

Use a larger plate or cover that is bigger than your pan to flip the omelette, cook for another 5minutes uncovered and keep using the spatula to check the edges