Ingredients

• 8 whole eggs
• 3 onions (350g - 13oz)
• 4 potatoes (600g - 21oz)
• 2 sprigs of thyme (leaves removed from stalks) or use one tsp dried.
• 4 cups of canola or olive oil
• Salt and pepper
• 1 chorizo sausage (leave out if vegetarian)

Steps

• Step 1

  Peel the onions, cut in half and slice thinly.

• Step 2

  Peel the potatoes, cut in half and slice into approx 3mm – ⅛ inch slices.

• Step 3

  Dice the chorizo sausage into small cubes.

• Step 4

  Place on high heat, a deep frying pan.

• Step 5

  Add all the oil to frying pan and heat to approx. 160ºC 320ºF or throw a piece of onion and it should sizzle a little (it’s a lot of oil, but this oil can be re-used several times).

• Step 6

  Add the sliced onions and cook until slightly caramelised (a touch of golden brown).

• Step 7

  Add the sliced potatoes to the onions, cook for 5 minutes.

• Step 8

  Add the thyme.

• Step 9

  Add the chorizo sausage and continue cooking 10 minutes or until potatoes are soft.

• Step 10

  Crack 8 whole eggs into a large mixing bowl.

• Step 11

  Add salt and a generous grind of pepper to eggs and give them a light beat using a fork.

• Step 12

  Place a strainer over a heat proof bowl, add potatoes straining all the oil in the bowl.

• Step 13

  Transfer the hot potatoes into the egg mixture and gently stir for one minute.

• Step 14

  Cover with foil and kitchen towel and leave to rest for 15 minutes.

• Step 15

  Add a non stick pan (27cm – 10-½ inch) to moderate heat.

• Step 16

  Add one tbs of the strained oil.

• Step 17

  Once oil is moderately hot, add the egg mixture, reduce the heat to medium low, flatten the mixture using a spatula and cook for 3 minutes (you can also add a lid to help cook through).

• Step 18

  Place an upside down cold plate over the frying pan and in one swoop, flip omelette into plate.

• Step 19

  Gently slide the omelette back into the same hot pan and continue cooking another 3 minutes.

• Step 20

  Give the pan a little shake so the omelette bounces from side to side moulding its nice shape.

• Step 21

  Feel that the omelette is firm and then repeat process by placing the upside down plate over frying pan and flipping once more.

• Step 22

  Leave to rest 10 minutes, cut into wedges (like a pizza) and serve warm with a dressed salad.

Little Tips

You can bake it in the oven if too thick or place it under the grill (broiler) should it be still runny after 3 or 4 minutes before flipping.