Cook: 5 min
500ml cooking oil
1 large potato, peeled and thinly sliced
1 large white onion, thinly sliced
small bunch Rocket
Olive oil, for dressing
piquillo peppers, in oil (see Cook’s note below)
1. Heat the oil in a large pan to about 140C.
2. Add the onions and potatoes to the hot oil and cook for about 6-8 minutes until they are soft and translucent. Once they are softened, remove them from the oil with a slotted spoon and set aside.
3. Mix the eggs in a bowl and add the onions and potatoes (they should still be hot, so that the cooking process of the eggs begins as soon as they are mixed together) and season with salt and freshly ground black pepper.
4. Heat a frying pan over medium heat and, when hot, use a little of the leftover cooking oil to grease it. Pour the egg mixture into the hot pan. It should form a thick layer, coming two-thirds up the side of the pan, so do not choose a frying pan that is too large.
5. As it cooks, keep turning the edges to create a cake shape. Cook for 2-3 minutes until it is cooked on one side.
6. To turn the omelette, put a plate that is larger than the pan over the pan and tip the omelette out onto the plate, then carefully slide it back into the pan so that the uncooked side is on the heat. Cook for a further 3-4 minutes until the centre of the omelette is cooked.
7. Turn the omelette out onto a plate and let it sit for a minute.
8. To serve: dress the rocket leaves with olive oil and arrange them on plates with 4-5 piquillo peppers on the side. Slice the omelette into the desired number of portions and serve with the rocket and peppers.
The name piquillo means “little beak”. Traditionally, piquillo peppers are grown in Northern Spain, then hand-picked and roasted over open fires, which gives them a rich, spicy sweet flavour. After peeling, they are packed in oil in jars or tins.