The Spanish Omelette is a humble dish from the north of Spain, consisting of eggs, potato and and onions. The celebrated tapas classic has many variations, coming with ham, tomatoes, spinach or chorizo, but we've taking inspiration from the use of caramelised onions, goats cheese and crisps? YES... CRISPS!
Start with preparing the fillings. For the caramelised onions, slice them up thin, before adding to a frying pan with olive oil on medium heat. Cook down for 5 minutes, adding a splash of water and cooking again, until the water dissolves before adding the garlic. Cook on low for 25 minutes, or until the onions are sweet and jammy. Add the balsamic vinegar, and season with the sugar, salt and black pepper.
Allow to simmer for a couple of minutes, before allowing to cool slightly whilst you prepare the rest. Mix a tsp of olive oil to the roast cheese, before adding to a piping bag (optional).
In a large mixing bowl, whisk the eggs with salt and pepper, before adding the crisps. Crush some of the up with a couple of spoons and mix together - the crisps will soften as you mix, so have a non-stick pan on medium heat ready.
Once the crisps and egg are mixed together, pour half into the pan. Pipe on, or spoon on the goats cheese, and cover with the balsamic onions, before covering everything with the rest of the egg crisp mixture.
Turn down the heat to low, and with a spatula, tidy up the sides. Cover with a lid and cook for 4-5 minutes, so that the middle has cooked slightly, but is still wet. Remove the lid, and with a plate, flip the tortilla over, and slide back into the pan to cook the other side. Only 2 minutes this time, and once done it should just slide out.
Serve immediately, with a lightly dressed salad, and some Serrano ham?
