Step-by-Step Instructions

1. 1.Prepare Potatoes

   Peel and cut 250g potatoes into ½-inch cubes. Wash them properly, drain, and keep aside.

2. 2.Fry Potatoes and Onions

   Heat ½ cup of oil in a frying pan. Add the cubed potatoes and stir occasionally. Cook until they are golden brown and crisp, which should take 10 to 14 minutes. Then, add 1 sliced onion and cook, stirring, until the onions are soft and beginning to brown, about 4 to 6 minutes.

3. 3.Strain and Cool

   Strain the cooked potatoes and onions through a colander, setting the strained oil aside. Let the potato and onion mixture cool slightly.

4. 4.Prepare Egg Mixture

   In a measuring cup or bowl, crack 4 eggs. Add ½ tsp chicken powder, ¼ tsp red chilli powder, ½ tsp black pepper powder, ¼ tsp oregano, 1 chopped green chilli, 1 tbsp fresh coriander, 2 leaves of spring onion, and ½ tsp salt. Whisk the eggs and spices together. Then, add 2 tsp milk and ⅛ tsp baking powder, and beat until well combined.

5. 5.Cook the Omelette (First Side)

   Heat 1 tbsp butter and 2 tbsp oil in a frying pan. Add the cooled potato and onion mixture, spreading it evenly across the pan. Pour the egg mixture over the potatoes and onions. Cover the pan and cook on moderate heat until the eggs begin to brown on the bottom.

6. 6.Flip and Cook (Second Side)

   Loosen the omelette with a spatula. Invert a large plate over the pan, and carefully flip the omelette out onto the plate. Then, slide the omelette, uncooked-side down, back into the pan. Cover and cook until the eggs are fully set, about 4 to 5 minutes.

7. 7.Serve

   Slide the cooked omelette onto a plate. Sprinkle with fresh coriander and spring onion. Serve warm, optionally with grilled tomatoes and mushrooms.

8. 8.Grill Sides (Optional)

   Grill sliced tomatoes and mushrooms in a separate pan to serve alongside the Spanish Potato Omelette.