Real Spanish Omelette
|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)|
|Chopped flat leaf parsley||3 Tablespoon|
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.