RECIPE BY: David Willcocks

Chef & Owner, The Surly Goat, Hepburn Springs

Some dishes are greater than the sum of their ingredients. This little beauty, is greater than the sum of its two key ingredients…that’s right, count them again, two ingredients. When the recipe is this simple, it really is all about the produce. Forget about Paella, this is THE quintessential Spanish dish. Whether they don’t know what to cook on a particular day or they’re celebrating, it is omnipresent. 

A believe me, they take this dish seriously. No two people cook it the same – with onion or without onion; soft and runny in the centre; firm all the way through and don’t start me on the type of potatoes.  This is the beauty of the dish. You get to tailor it to your taste. Try different cooking times. Put onions in. Take them out. Try different varieties of potatoes. Add more potatoes or  less potatoes- it’s all about making it the way you like it. There are a few tricks, so read on.   


  • 4 – 5 potatoes (coliban are a good variety and we have the best potatoes here in the Daylesford Macedon region in case you hadn’t picked up on it).
  • 6 free range eggs (get them fresh from a farmgate – it makes a difference)
  • Salt 
  • 250ml light olive oil


Wash and peel the potatoes. 

Using a small knife chip small pieces off the potatoes, around the size of 10-20cent pieces, and around 1/2cm thick.

Heat the olive oil in a 25-30cm fry pan (preferably non-stick). Add the potato pieces and gently cook on a low heat until they are tender all the way through.

Strain the oil from the potatoes and allow them to drain well.

Crack the eggs into a mixing bowl and whisk gently. Season with salt and then add the potatoes.  Mix thoroughly so that all the potatoes are coated with the egg mixture.

Return the frypan to the stove and warm with 2 tbs of the olive oil. Gently pour in the egg and potato mixture. Stir the mixture from the outside of the pan in to the centre a few times and then allow to begin cooking over a medium flame.

Once you can pull the sides away from the pan easily with a spatula (about 10 minutes), turn it over by placing a plate over the omelette and quickly flipping the pan.  Slide the omelette back into the pan and finish cooking the omelette to your preference. 

Turn out from the pan and allow to rest for 20mins before slicing

This is filling enough to be a meal on its own with a little green salad, served as a starter or part of a tapas selection.  It is as versatile as it is simple, so give it a go…

The Surly Goat is a dedicated local restaurant, committed to offering smart contemporary food and keeping things simple so that our menu can change and evolve along with the seasons, making use of the produce that is in its moment and at its peak, and where possible from our passionate local producers. But beyond all making sure what is served is fresh and tasty!