Wash and Prep: Begin by washing, cleaning, and peeling your potatoes. Then, roughly chop them into pieces with uneven edges to enhance texture. This should take about five minutes.
Dice and Season: Next, finely chop the onion and combine it with the potato pieces in a large mixing bowl. Season with salt to taste (adding onion is optional but recommended for flavor). Salting early ensures the potatoes and onions are well-seasoned and helps them release any excess water.
Drain: Use a colander or your hands to gently press and tilt the bowl, draining the released liquid. The salt encourages the potatoes and onions to "sweat" out their moisture, making them ready for frying without splattering.
Fry the Potato and Onion Mix:
Heat Oil: Warm a generous amount of olive oil in a pan over medium heat. The oil should be hot but not smoking to prevent burning the onions. Test the oil temperature with a small piece of potato.
Cook: Add the potato and onion mixture to the hot oil, stirring continuously to prevent sticking and ensure even cooking.
Crisp the Edges: Increase the heat to medium-high. Continue cooking until the potatoes are tender and the edges start to crisp up slightly. Add a sprig of rosemary for aroma.
Combine with Vegan Egg:
Prepare Vegan Egg: In a large, heat-proof bowl, pour the vegan egg substitute but do not mix yet.
Mix with Potatoes: Once the potatoes are golden and slightly crispy, remove them from the oil, letting excess oil drip off, and add them to the bowl with the vegan egg mixture. Stir gently. The heat will start to cook the vegan egg, aiming for a creamy and slightly thick consistency. Add an additional 6-8 tablespoons of vegan egg mixture if needed.
Cook the Omelette:
Skillet: Heat 4-5 tablespoons of the previously used oil in a skillet over high heat.
Form the Omelette: Carefully pour the potato and vegan egg mixture into the skillet, leaving the rosemary behind. Allow the bottom to form a crust, loosening the edges with a spatula.
Flip: Once halfway set, place a plate over the skillet and carefully flip the omelette onto the plate, then slide it back into the skillet to cook the other side for 2-3 minutes on low heat.
Serve: Transfer the omelette to a serving plate. Enjoy your vegan Spanish omelette warm.
Notes
Wine Pairing by our Sommelier Ramón Barreiro @pejobarreiro
France - Red - Grenache Blend - Gigondas (South of Rhone)
Spain - Dry Sherry - Palo Cortado
Extra Virgin Olive-Oil to fry (60 ounces/20 are considered absorved in the omelette) :