Start Reading Mode
Spanish Omelet

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
500 g raw potato
1 onion – white
150 ml extra virgin olive oil
3 tbsp chopped flatleaf parsley
6 Eggs

Spanish Omelet

Features:
  • Eggetarian
Cuisine:
  • 35 mins
  • Serves 6
  • Easy

Ingredients

How to make Spanish Omelet

  1. Scrape the potatoes or leave the skins on, if you prefer.
    1. Cut them into thick slices.
    2. Chop the onion.
  2. Heat the oil in a large frying pan.
    1. Add the potatoes and onion and stew gently
    2. Keep the pan partially covered, for 30 minutes, stirring occasionally until the potatoes are softened.
    3. Strain the potatoes and onions through a colander into a large bowl.
    4. Set the strained oil aside.
  3. Beat the eggs separately, then stir into the potatoes with the parsley and plenty of salt and pepper.
  4. Heat a little of the strained oil in a smaller pan.
    1. Tip everything into the pan and cook on a moderate heat, using a spatula to shape the omelet into a cushion.
  5. Invert on a plate and slide back into the pan when almost set.
  6. Cook for a few more minutes.
  7. Invert twice more, cooking the omelet briefly each time and pressing the edges to keep the cushion shape.
  8. Slide on to a plate and cool for 10 minutes before serving.
Papaya Smoothie
previous
Papaya Smoothie
Chicken Jalfrezi
next
Chicken Jalfrezi
Papaya Smoothie
previous
Papaya Smoothie
Chicken Jalfrezi
next
Chicken Jalfrezi

Add Your Comment