Real Spanish omelette

Recipe uploaded by

Mary Cadogan

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Recipe by Mary Cadogan

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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 and stew gently, partially covered, for 30 minutes, 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 separately, then stir into the potatoes with the parsley and plenty of salt and pepper. Heat a little of the strained oil in a smaller pan. Tip everything into the pan and cook on a moderate heat, using a spatula to shape the omelette into a cushion.
4. When almost set, invert on a plate and slide back into the pan and cook a few more minutes. Invert twice more, cooking the omelette briefly each time and pressing the edges to keep the cushion shape. Slide on to a plate and cool for 10 minutes before serving.

516 kcalories, protein 12g, carbohydrate 23g, fat 43 g, saturated fat 7g, fibre 2g, salt 0.31 g

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Ingredients

• 500g new potatoes
• 1 onion , preferably white
• 150ml extra-virgin olive oil
• 3 tbsp chopped flatleaf parsley
• 6 eggs

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in about 1 hour

Ingredients

• 500g new potatoes
• 1 onion , preferably white
• 150ml extra-virgin olive oil
• 3 tbsp chopped flatleaf parsley
• 6 eggs

516 kcalories, protein 12g, carbohydrate 23g, fat 43 g, saturated fat 7g, fibre 2g, salt 0.31 g

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