Special Spanish Potato Omelette

If you have some potatoes in the pantry and are cracking your head about what to do about them aside from preparing the normal mash potatoes or wedges, try using it for your breakfast preparation. Hmm…what can it be, you may ask. Well, the dish I’d like to share is my Special Spanish Potato Omelette. It can be shared with 3 others and be enjoyed on toast. I gave this recipe a special twist and added some red chilies and Spanish onion for extra flavour. To make the omelette tastier, the diced potato should be lightly fried first and the onions caramelised. 

Ingredients

1 Spanish onion, diced

2 large potatoes, diced

2 large cayenne chilies, sliced

3 eggs, whisked

salt

pepper

oil

Method

1.  Cook diced potatoes in the microwave for 7 minutes. Put some water in a bowl and cover it before cooking. (Check if the potatoes are cooked after 5 minutes and then increase cooking time to a few minutes more, depending on how much potatoes are used.)
2.  Drain excess water from the bowl once the potatoes are cooked and set aside. 
3.  Meanwhile, heat oil in a cooking pan under medium heat. 
4. Add the potatoes and lightly fry them till brown. Set aside.
5. Heat oil in a small pan. Fry onions and caramelised. 
6. Add chilies and mix well. 
7. Throw in the fried potatoes. 
8. Crack eggs in a bowl. Add salt and pepper to taste and whisk.
   
9. Add the whisked eggs to the ingredients in the pan. Swirl the pan to even out the egg. 
10. Cook one side for two minutes. 
11. Take a large plate and cover the pan. 
12. Lift the pan and turn the plate over such that the omelette slides onto the plate. 
13. Put the pan back over the heat and slide the omelette back onto the pan. 
14. Cook the other side for another 2 minutes. 
15. Remove the omelette and enjoy.

The omelette transferring process is tricky. The first time I used a big pan and found it hard to transfer to my big plate as it was a tad smaller than the pan. I used the fool proof method the second time: a small pan and a big plate. This worked out well. A thing to note is excess egg that does not cook off on the surface before transfer. The trick is to slightly tilt the pan to pour the excess egg into a small ramekin. Before you transfer the omelette back into the pan, pour the excess egg onto the pan to cook off. Then slowly slide the omelette over the cooked egg so that they stick together and gradually cook at the same time. The result is amazing and delicious at every bite.