Spanish omelette or potato omelette
6 people
01h 10
Ingredients
- ½ cup olive oil
- 2 pounds baking potatoes sliced very thin (1/8 of an inch)
- Kosher salt, about 3 teaspoons total
- 2 large yellow onions, chopped
- 6 eggs
- ½ cup heavy whipping cream
- Freshly ground pepper
- ½ cup Serrano ham
- ½ cup of Comte or Gruyere cheese
Method
- Preheat the oven to 350ºF. In a 5-6 quart stock pot, heat the oil on medium high. Salt the sliced potatoes and toss evenly to distribute the salt. When the oil is hot, gently add the salted potatoes and cook until tender, about 10 minutes.
- Transfer to a plate lined with paper towels to cool. Add the onions to the oil and sauté, stirring occasionally until the onions are soft and translucent but not brown, 7 to 9 minutes. Transfer onions to a plate lined with paper towels to cool.
- Meanwhile, in a large bowl, beat the eggs, cream, a pinch of salt and freshly ground pepper with a fork until blended. Add potatoes, onions, ham and cheese to egg mixture. Mix gently to evenly distribute.
- Pour into a lightly greased Lékué 9-inch round pan and bake at 350ºF for 45 minutes or until set and golden brown. Remove pan from oven and let cool for 5 minutes.
- Set a flat plate on top of the tortilla and invert the pan so the tortilla falls out onto the plate. Cool 10 minutes and slice into wedges.
