Spanish Omelette

• 2 1/8 cups sunflower oil
• 9 eggs
• 1 teaspoon Knorr Chicken Granules
• 3 onions peeled and sliced
• 6 potatoes large, peeled and thickly sliced

1. 1. Heat the oil in a heavy-based non-stick frying pan and heat until very hot. Make sure that you have enough oil - your ingredients should be covered up.
2. Fry the onions and potatoes in 2 batches, turning occasionally until they're golden brown at the edges.
3. Crack the eggs into a large bowl and whisk in the Knorr Chicken Stock Granules.
4. Drain the potatoes and onions from the fat and add to the eggs immediately (then do the second batch and add these into the egg mixture as well). Mix.
5. Pour oil out (you can keep this for future frying), leaving roughly 1 tbsp in the pan, and lower the heat. Pour the egg mixture into the pan and cook for 8-10 minutes over a low heat, gently compressing the surface of the omelette with a spatula.
6. When the inside is cooked (gently shake the pan and it should wobble only slightly) hold a large plate over the top of the pan and turn the pan upside down to flip the omelette onto the plate (uncooked side down). Then slide it back into the pan (uncooked side down). Cook for 5-6 minutes.
7. Tuck the edges in to 'round off' the shape, hold the plate over the pan and flip cooked omelette onto the plate.
8. Place another plate on top of the omelette and press down slightly to keep the moisture. Remove before serving.

sunflower oil, eggs, chicken, onions, potatoes

Taken from www.yummly.com/recipe/Spanish-Omelette-378722 (may not work)