Perfect Spanish Omelette: Juicy with Caramelised Onion

• 500g waxy potatoes, peeled and thinly sliced
• 1 large white onion, finely sliced
• 6 large eggs
• 200ml olive oil (for frying)
• 1 tsp fine salt

👨‍🍳 Step-by-step instructions

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💡 Chef's tip

Low and slow for the potato confit is the key. High heat makes potato tough. Rest the eggs with potato for 5 minutes before cooking to fully integrate the flavours.

📝 Our take

The Spanish omelette debate over onion has one right answer: yes, with onion confited slowly until sweet. Low heat is what makes the potato melt and the onion caramelise naturally. The juicy centre comes from stopping before the egg fully sets — it should still tremble slightly when it hits the plate.

🍷 Wine & food pairing

A cold beer or a glass of dry Manzanilla sherry. At room temperature, a tortilla is also ideal with a glass of young Tempranillo.

Suggested wine: Vino de Rueda o Ribeiro blanco