By Chef Ella Freyinger

May 2021

Serves 6-8

I recently made this Spanish omelet two days in a row, in the Flamingo kitchen. The countertops and bar were filled with the lushness of spring vegetables and dishes I had crafted for tasting. Vinaigrettes made with fermented blueberries and fennel pollen, fish crusted in an array of wild spices and seeds, braised vegetables that had been cooking under my loving hand for hours. Sometimes it is the simplest and most pure of experiences that draw us in, ground us into our bodies and fill us in ways we can not explain. The Spanish omelette was the star that day, surrounded by luxurious foods there was nothing that could compete with its simplicity.


  • 4 medium Yukon gold potatoes
  • 1 medium onion, thinly sliced
  • 1 cup FE olive oil
  • 8 eggs
  • Kosher salt
  • Freshly ground black pepper


  • Peel and thinly slice the potatoes on a mandolin.
  • Heat an 8-inch non-stick skillet over medium heat. Add olive oil and heat for 2-3 minutes. Add potatoes and onion, season with salt and pepper and toss with the oil. Cook, turning every few minutes and making sure the oil stays at a gentle bubble. Reduce the heat if needed.
  • In a large bowl, whisk the eggs together. Season with salt and pepper. Once the potatoes are tender (you can determine this by gently piercing with a knife, if it goes through easily the potatoes are ready.) drain them over a large colander and reserve the strained oil. Add the potato mixture to the eggs and gently toss them together.
  • In the same skillet, add 2 tablespoons of the reserved oil and heat over medium heat. Add the potato and egg mixture to the pan gently spreading to the edges and arranging any potato pieces that are not laying flat. Cook for 5 minutes, until the edges are set.
  • Gently run a spatula along the sides of the pan making sure to loosen any part that may be sticking. Invert a plate that is just smaller than the size of your skillet onto the omelette. Holding tightly with both hands, turn the skillet over so that the omelette releases onto the plate. Put the skillet back onto the stovetop and slide the omelette back into the pan. Cook for another 5 minutes.
  • Transfer the omelette to a plate and allow to cool slightly before slicing.
  • Enjoy!