Before we incur the wrath of the entire Spanish population, its necessary to point out that the idea to add Rose Harissa to the famous national dish belongs to José, a Belazu employee and native of Spain. Don’t be too quick to condemn him though, as the Rose Harissa is worthy addition to the trinity of eggs, potatoes and onions, lending them a gentle, warming spice and attractive crimson hue.

Ingredients

2 onions, peeled and thinly sliced

650g white potatoes, peeled

150ml Early Harvest olive oil

150ml Sunflower oil

Salt and pepper

8 eggs

2 tbsp Rose Harissa

Ingredients

2 onions, peeled and thinly sliced

650g white potatoes, peeled

150ml Early Harvest olive oil

150ml Sunflower oil

Salt and pepper

8 eggs

2 tbsp Rose Harissa

1

Put a large frying pan or deep pot on a medium heat, add 50ml olive oil, the sliced onion and 1/4tsp salt. Stir to coat and gently cook for 15 – 20 minutes or until soft and light golden brown. Whilst the onions are cooking, cut the potatoes into half and then cut into 1 cm slices. Place in a colander, sprinkle with salt and toss to coat. When the onions are ready, quickly rinse under water then pat dry with a kitchen towel. Add the remaining olive and sunflower oil to the pan and allow to heat up (be careful of the oil getting too hot and do not leave it unattended). Add the potatoes and gently cook (don’t deep fry) for 10 – 15 minutes, so that they are soft and yielding. Carefully drain everything into a colander with another pan or metal bowl underneath. Keep the oil to use for cooking.

2

Break the eggs into a large bowl and whisk till well combined then add the Rose Harissa and whisk again. Add the onions and potatoes, season with salt and pepper, then mix with a spoon. Leave for 10 minutes.

3

Place a medium frying pan (around 22cm diameter, non stick is very helpful) on a medium heat, add a tbsp of the cooking oil then move the pan to coat the base. Pour in the egg mix and as it begins to cook, tuck the edges in to help form a round shape on the sides. Cook for 1 – 2 minutes then turn the heat down to low and cook for around 10 – 15 minutes, continuing to tuck the edges in. The omelette is ready to flip when the edges look firm and the centre part looks around 2/3 set. Place a large plate over the top, pick up the pan and carefully turn it over, keeping your hand clamped to the plate to support the omlette. Place the pan back on the heat and when hot add a little oil then slide the tortilla in. Once again, tuck the edges in with a spatula. Cook for another 5 – 10 minutes, so that it feels firm to the touch but not solid – you want it to be slightly soft in the middle. Remove the omelette from the pan by placing a plate over the top and then flipping it. Leave to rest for 5 minutes before eating, or allow to cool completely and eat later.

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