Spanish Omelette

· 1 min read
Spanish Omelette by Nick Tatum

Ingredients

  • 6 eggs
  • 2 potatoes
  • 1 onion
  • Watercress
  • Olive oil

Optional :

  • 100g spanish cheese
  • Herbs

Instructions

Step 1

Slice potatoes and onions into 3mm wide pieces. Saute it in heaps of olive oil for 10-15 minutes and add a pinch of salt.

Step 2

Crack and scramble 6 eggs into a bowl. Put the cooked onions and potatoes into the bowl that you cracked your eggs into. Let it sit for 5 minutes to emulsify.

Step 3

After 5 minutes, tip the mixture back to the pan. Wait for 3 minutes until eggs are cooked.

Step 4

Once the eggs are cooked, place a plate on top of your pan and flip it over.

Step 5

Finish with a big handful of watercress, heavy pinch of salt, and drizzle of olive oil.

Nick Tatom

About Nick Tatom

The Mayfair Executive Chef, Nick Tatom.

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