This is my favourite comfort food. I chop it into chunks and dip it in mayonnaise!   NOM


  • 3 large potatoes (baking size)
  • 2 large onions
  • 1 clove of garlic, crushed
  • 8 free range eggs
  • Olive oil – generous slugs of it!
  • Salt and pepper


Peel and slice the potatoes into 5mm slices or there abouts. Place them in a pan and cover with water and bring to the boil, then turn it down to simmer until almost cooked through. Drain them in a colander and set aside.

While the potatoes are boiling, slice and fry the onions in olive oil and salt until totally softened and smelling delicious! Then add the crushed garlic clove and fry for a minute or so but don’t burn it – so keep stirring!

Whisk the eggs in a bowl and add salt and pepper. Now the garlic has cooked through tip in the potatoes and mix in with the onions. Cook them for a few minutes, turning them all in the oil and finishing off the cooking process.

While the potatoes are cooking in the frying pan, I usually heat up the grill to help cheat with flipping my omelette!

When the potatoes are done, mash them gently with the spatula and break them up slightly so they are smaller and slightly crushed, then add the onion and potato mess to the egg bowl. Combine all the ingredients together so all the onions and potatoes are covered in egg. Pour a slug of olive oil into the pan and transfer the egg mixture back into the pan and start cooking the omelette.

Wait for the omelette to start bubbling and firming up. Test this by putting the spatula down the side of the pan and peeling away the edge to see if it looks cooked underneath – it should be a golden colour. When it is, whip it off the heat and place under the preheated grill, careful not to burn the handle (as you can tell I have done this!). When the top of the omelette is cooked (it will bubble up), take it out from under the grill, put a plate on top of the pan, covering it completely, then get a magician or a grown up to flip the omelette over and out onto the plate. TA DA! Slip the omelette, grilled side down, into the pan and finish cooking for a few minutes.

You want the omelette to be cooked through but still be a bit moist in the middle, so don’t overcook; a few minutes after the grill should be enough. Slide the omelette onto a plate and let it cool slightly before scoffing. Spanish omelettes are better at room temperature or warm, not boiling hot! Enjoy!