If you’ve never had a Spanish Omelette before, this is your chance to try it! Cooked potatoes combine with custardy eggs and sweet caramelized onions for a perfect breakfast, brunch or side!
Serves: 4
Bring a large stock pot of water to a boil. Once boiling add the diced potatoes and cook 20 minutes until tender. Drain well.
Meanwhile, in a large skillet heat 2 tbsp Colavita Olive oil over medium heat. Add the onions and cook slowly until browned and caramelized. This should take about 20 minutes, but you can cook them longer to release more flavor and sugars from the onions. Remove from the heat and set aside.
Heat 1 tbsp Colavita Olive oil over medium low heat in a medium non-stick frying pan.
Add the potatoes and onions to the pan, arranging them in an even layer.
Beat eggs with salt and pepper to taste. Pour egg mixture into the pan, moving the potatoes and onions around the eggs using a plastic spatula. Press the mixture down with the spatula to smooth top layer.
When the omelette is almost set, place a large plate on top of the pan and invert the omelette on the plate and then slide back into the pan and cook a few more minutes on the other side.
Keep cooking, gently shaking the pan occasionally, until completely cooked through.
To remove the omelette from the pan, by placing a clean plate on top of the pan and flipping once again onto the plate.
Garnish with fresh chives.