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This omelette is a simple dish composed of just four ingredients. The real skill is in cooking the potatoes and onions until sweet and softened, and mixing them into the eggs, as opposed to adding the eggs to the pan. Don’t use your finest olive oil for this, though it does need to be extra virgin. And don’t be alarmed by the amount required – you do drain it off. In summer, Spaniards eat this cold, but in winter, serve it piping hot with some vegetables.
The Corker recommends - There isn’t a better match for a Spanish omelette than several cold glasses of bodega-fresh Fino sherry.
Typical values per serving:
This recipe was first published in November 2007.