Serve this savoury Spanish omelette with a generous dollop of garlic aioli.

Extract from Cook: Food to Share by Dean Brettschneider

This classic Spanish omelette is versatile and easy to whip up. Only a few simple ingredients and a little bit of magic by guest chef Edward Esmero at one of our cooking classes, and we were swooning for more.

Serves 8

INGREDIENTS

3 large russet potatoes, peeled and thinly sliced
1/2 medium red onion, peeled and sliced
Salt, as needed
Ground white pepper, as needed
300 ml (10 fl oz) olive oil + more as needed
5 eggs
1 tbsp minced garlic
A handful of chopped Italian parsley
garlic aioli (to serve)

METHOD

Place the sliced potatoes and onion in a large bowl. Sprinkle with 1 tsp salt and pepper and toss well to coat. Set aside. Place the olive oil in a large saucepan over medium-high heat. Add the seasoned potatoes and onion and cook, turning occasionally, for 5–8 minutes, until the potatoes are tender.

Use a slotted spoon to transfer the mixture a large bowl. Set aside to cool slightly. Crack the eggs into a mixing bowl and season with a pinch of salt and pepper. Add the minced garlic and whisk using a fork. Carefully pour the egg mixture over the cooled potato mixture.

Preheat the oven to 220°C (440°F). Heat 1 Tbsp olive oil in a medium frying pan. Add the potato mixture and spread it out evenly to cover the base of the pan. Cook over medium heat, shaking the pan regularly, until the mixture is half-set.

Using a spatula, lightly lift the sides of the tortilla to loosen it, then carefully flip the pan over an ovenproof plate and tip the tortilla out. Place in the preheated oven and bake for 5 minutes. Slide the baked tortilla gently back into the frying pan and cook on the stove for another 5 minutes or until golden and cooked through.

Transfer to a serving plate and cut into 8 wedges. Garnish with chopped parsley and serve with garlic aioli on the side.

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Extract from Cook: Food to Share by Dean Brettschneider, Helen Burge, and Jenna White, Bateman Books, RRP $39.99