Spanish Omelette from Sud de France by Caroline Conran
A hefty chunk of this classic tortilla (sometimes called, in the south, la moissonneuse, the reaper), wrapped in a printed handkerchief and taken to the fields at harvest time, provided a fine midd...
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Ingredients
- 14 large Spanish onion
- 3 medium waxy yellow or red potatoes (about 400g) peeled
- 4 eggs plus 1 egg yolk
- 200 ml olive oil or, for a lighter result, grapeseed oil or a mixture of the two
- salt, pepper
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