Caramelised Onion Spanish Omelette

Filling and satisfying this recipe is fantastic start to the weeknend when you have more time in the kitchen, and you are more likely than not to have the ingredients needed in your kitchen. The recipe for this dish initially came from a casual conversation at the end of the work day with a college. A Spanish native she did not cook much but this was her signature dish, she gave me the basic recipe but me being me I had to add a spicy twist. The key to create the right texture is to cook the eggs on a low heat and this is because when protein cooks on a high heat it becomes tough. The recipe below is for two people and is versatile so you can adapt it to your taste.

Ingredients:
3 eggs
4 tablespoons of oil
5 new potatoes sliced in thin circles
1 red onion, sliced thinly
1 teaspoon cayenne
Pinch of salt and pepper

Method:

In a medium frying pan start by caramelising the onions in the oil, on medium heat fry the onions unitil they are fried and caramelised, this should take 15 minutes. Once caramelised place the onions on to a plate and set aside.

In the same pan add a little more oil and fry the potatoes until they are soft. Turn down the heat to the lowest setting and place the onions on top.

In a bowl whisk the eggs and add the to pan. Sprinkle the cayenne on top. Cook the eggs on a low heat until you can see cook through, this should take approximately 7 minutes depending on the size of your cooker. Now place the pan under a preheated grill and cook until the omelette is cooked through. Transfer onto a plate and serve. I have garnished the dish with chives because they add freshness.

Cooking the eggs on a low heat is essential to obtaining the right texture as protein toughen on a high heat.

Love Mademoiselle De Baker