Our Spanish Omelette with Ballymaloe Original Relish
- Cooking Time: 40 minutes
- Serves: 3/4
- Allergens: egg
Spanish omelette uses quite a lot of oil during cooking, both when frying the potatoes and when the omelette itself is cooking, so don’t be wary of the measurements. Ballymaloe Original Relish is delicious with both potato and eggs, so it’s more than tasty served with this Spanish classic.
- 230ml of olive oil
- 5 medium baking potatoes (peeled, sliced and lightly sprinkled with salt
- 1/2 chopped onion
- 3 cloves garlic (crushed)
- 5 free-range eggs
- Salt and pepper
- Ballymaloe Original Relish
- Heat the olive oil in a 9 inch, heavy-bottomed frying pan and add the potato slices carefully, keeping them separated as much as possible so they don’t stick together. Cook, turning occasionally, over a medium heat for 6 minutes.
- Add the onions and garlic and cook for a minute or two.
- Drain into a colander, leaving about 3 tablespoons of oil in the pan.
- Meanwhile, in a large bowl, whisk the eggs with a good pinch of salt.
- Add the potatoes and stir to coat with the egg.
- Add the egg-coated potatoes to the very hot oil in the frying pan, spreading them evenly to completely cover the pan’s base.
- Lower the heat to medium and continue to cook, shaking the pan frequently, until the mixture is just over half set.
- Use a plate to cover the frying pan and turn the pan upside to get the omelette onto the plate.
- Add 1 tablespoon of oil to the pan and slide the omelette back into the pan on its uncooked side Cook until completely set.
- Allow the omelette to cool, and then cut into wedges
- Season with salt and serve with Ballymaloe Original Relish.