INGREDIENTS (for 6 portions)
- 1 small white onion, roughly chopped
- ½ pound of white potatoes, peeled and cut in to slices (3-5 mm)
- 6 fresh eggs size medium
- Pinch of salt
- 1 teaspoon of vegetable oil
METHOD
1. Fry the onion in the olive oil until soft, remove from frying pan
2. Fry the potatoes on a frying pan or deep fryer until brown, then put them in a bowl with the onions
3. In a different bowl beat the six fresh eggs separately then stir in the onions and potatoes mixing and smashing altogether then season with salt and pepper.
4. Heat the pan with a teaspoon of oil, add all of the mixture in to the frying pan, leave to cook slowly on moderate heat using a spatula to shape the omelette in to a cushion, turn over when set and a golden colour.
Recipe from Head Chef Rosendo Simbana, El Pirata Mayfair, www.elpirata.co.uk
