Spanish omelette
recipe
Spanish omelette
No comments
Serve with a green salad and crusty bread to pop up all the juices
Ingredients
- 3 tbsp olive oil
- 2 large onions, finely sliced
- 1kg baking potatoes (preferably King Edwards or Maris Piper)
- 8 eggs, gently beaten
- Salt and black pepper
Serves:
6
Directions
More recipes like this
- Preheat the oven to degrees
- Heat tbsp olive oil in a frying pan over a low heat. Add the onion. Cook for - minutes, until soft and golden.
- Peel and chop the potatoes into m dice. Rinse and drain in a colander. Put the potatoes in an oven proof dish, cover and bake for - minutes, until they are soft.
- Put the eggs in a bowl and add the cooked onions and potatoes. Season to taste.
- Heat the remaining oil in a frying pan over a medium heat. Add the omelette mixture and flatten it all out. Cook for about minutes: the omelette must be firm on the base but a little runny on the top.
- Remove the pan from the heat and place a large plat over it - the plate must completely cover the plate. Turn everything upside down so the omelette is on the plate. Slide the omelette back into the pan, uncooked-side down, and cook for a further minutes.
Source: The British Potato Council
Find more recipes
Comments