Slice the potato into strips and soak in water. Thinly slice the onion.
Put olive oil into a heated frying pan, and stir-fry the vegetables with salt and black pepper until the potatoes have been cooked through.
Reduce the heat to low, and add the soup stock granules and milk. Mix the katakuriko with a little bit of water, and once the milk starts to bubble, add the katakuriko slurry to thicken.
Remove the vegetable mixture to a bowl, and mix the beaten eggs in well. It's fine to do this while the vegetable mixture is still warm. Rinse out the frying pan.
Heat the frying pan again and add a generous amount of olive oil. Pour the egg mixture from above into the pan, cover, and steam cook.
When one side is cooked, flip the omelet. Once both sides are cooked, it's done Sprinkle on some parsley if you'd like, and slice it into wedges.
I've also made a fluffy crab pancake using this recipe as a base! Please check it out Recipe ID: 2501657.
Story Behind this Recipe
I want to eat a Spanish Omelet! But I only had a couple eggs in the fridge.
I used dashi-flavored eggs as inspiration when dealing with this conflict.
Slicing the potato into strips adds more volume to the dish! When you're cooking it, slowly steam cook it over low heat. When it's time to flip the omelet, shake it out of the frying pan onto a plate, and then flip the plated omelet back onto the pan. I think this will keep the omelet looking nice. I used a 22 cm frying pan for this example.