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Spanish Omelette with Bacon
Two pounds of whole potatoes boil until just tender, then slice thick and layer into a skillet with caramelized onion and three rashers of crisped streaky bacon. Eight beaten eggs with chopped flat-leaf parsley pour over the top. The omelette cooks on the stovetop until the base sets — golden and firm underneath — then slides under the broiler to finish the top without overcooking the center. Six slices, equally good straight from the pan or at room temperature an hour later.
Equipment
- Skillet
- Saucepan
- Oven
Ingredients
- 900g (2lb) potatoes, peeled and left whole
- 3–4 tbsp vegetable oil
- 1 onion, finely sliced
- 8 medium eggs
- 3 tbsp freshly chopped flat-leafed parsley
- 3 streaky bacon rashers
- salt and freshly ground black pepper
Instructions
- 1Place the whole peeled potatoes in a pot of lightly salted water and bring to a boil. Lower the heat and simmer for 15 to 20 minutes until they are mostly tender. Drain the potatoes and let them rest until they're cool enough to handle, then cut them into thick slices. Boiling them whole prevents the potatoes from absorbing too much water and falling apart.
- 2Warm 1 tablespoon of the vegetable oil in a broiler-safe, 7-inch non-stick skillet over medium heat. Stir in the sliced onion and cook gently for 7 to 10 minutes until soft and translucent. Transfer the onions to a plate and set aside.
- 3Crack the eggs into a large mixing bowl. Whisk them lightly and season generously with salt and black pepper.
- 4Preheat your broiler. Warm the remaining vegetable oil in the skillet over medium heat, then arrange the thick potato slices, cooked onion, and 2 tablespoons of the chopped parsley in even layers.
- 5Pour the seasoned eggs over the layered vegetables and cook on the stovetop for 5 to 10 minutes until the bottom of the omelette is firm. While the eggs cook, crisp the bacon in a separate pan, then crumble it into bite-sized pieces.
- 6Transfer the skillet to the broiler for 2 to 3 minutes until the top of the eggs is just set. Watch closely so the eggs don't overcook and turn rubbery. Scatter the crumbled bacon and the remaining tablespoon of parsley over the omelette, then cut into thick wedges.
Notes
- Serving: This omelette is traditionally served at room temperature, making it a great make-ahead option.
- Storage: Keeps well in the fridge for up to 3 days. Wrap tightly in plastic wrap or store in an airtight container.
- Pairing: Serve alongside a crisp green salad dressed in a sharp vinaigrette to cut through the richness of the eggs and potatoes.