Spanish Potato Omelette - Chef Jesus Monedero - Restaurante Palio - Toledo, Spain

I met Chef Jesus Monedero of Toledo, Spain a few months ago at a dinner at Pastificio Dei Campi in Gragnano (Na).  The cena was pasta based, but Chef Monedero decided to kick things off with his version of a Spanish classic.  A Spanish potato omelette.  

Chef Monedero

Watching the chef put the dish together was informative and entertaining as he turned simple ingredients into what became our amazing appetizer that evening.  Recently I asked the chef for the recipe...and here it is.

Spanish Omelette

Ingredients for a 20 cm diameter omelette:

( 4 people )

8 eggs

4 medium size potatoes

1 small onion

olive oil

salt

It's important to use a good frying pan so that the omelette does not stick.  Peel the potatoes and onion.  Chop everything with a knife.  Saute the onions in a pan.  Boil the sliced potatoes in salted water.  When they are cooked, drain in a colander.   In a bowl, beat the eggs briskly.  Mix with the potatoes and onions.  Add salt to taste.  

 Put a non-stick pan on the heat with a little olive oil and when hot, pour in the potato mixture.

When the bottom of the omelette has cooked, flip it over with the help of a large dish.  Cook on the other side. 

 When the omelette is done, slide it onto a dish and enjoy!!

 

Cooking time depends on how moist you like your omelette - though be careful not to overcook.