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Real Spanish Omelette

Chef.Foodie's picture
Ingredients
  New potatoes 18 Ounce (500 Grams Or 1 Pound And 2 Ounce)
  Onion 1 (Preferably White)
  Extra virgin olive oil 1⁄4 Pint (150 Milliliter)
  Eggs 6
  Chopped flat leaf parsley 3 Tablespoon
Directions

1. Scrape the potatoes or leave the skins on, if you prefer. Cut them into thick slices. Chop the onion.
2. Heat the oil in a large frying pan, add the potatoes and onion, then stew gently, partially covered, for 30 mins, stirring occasionally, until the potatoes are softened. Strain the potatoes and onions through a colander into a large bowl (set the strained oil aside).
3. Beat the eggs, then stir into the potatoes with the parsley and plenty of salt and pepper. Heat a little of the strained oil in a smaller frying pan. Tip everything into the pan, then cook on a moderate heat, using a spatula to shape the omelette into a cushion.
4. When almost set, invert the omelette on a plate, slide back into the pan, then cook for a few more mins. Invert twice more, cooking the omelette briefly each time and pressing the edges to keep the cushion shape, slide onto a plate, then leave to cool for 10 mins before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Course: 
Breakfast
Method: 
Beating
Dish: 
Sandwich
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Potato
Interest: 
Everyday, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
10 Minutes
Ready In: 
40 Minutes
Servings: 
6

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