This thick, traditional Spanish omelette is bulked out with new potatoes and flavoured with herbs
Nutrition and extra info
- Healthy
- Gluten-free
- Vegetarian
Nutrition: per serving
- kcal241
- fat17g
- saturates4g
- carbs11g
- sugars2g
- fibre2g
- protein11g
- salt0.3g
Ingredients
- 3 tbsp olive oil
Olive oil
ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 250g new potato, ends trimmed, thickly sliced
New potatoes
n-ew po-tate-oesNew potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 1 small onion, halved and sliced
Onion
un-yunOnions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 garlic cloves, chopped
- ½ tsp smoked paprika
- ½ tsp dried oregano or 3 tbsp chopped parsley, plus a few extra leaves to garnish (optional)
Oregano
or-ee-gar-noClosely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…
- 6 large eggs
Method
Heat the oil in a deep 20cm non-stick frying pan. Fry the potatoes, onion and garlic for 10 mins until tender. Stir in the paprika and fry for 1 min more.
Beat the dried or fresh herbs into the eggs with seasoning, then pour into the pan. Stir a couple of times as the egg starts to set on the bottom of the pan, then leave alone to cook slowly over a very low heat for 10 mins until set, except for the very top.
Carefully slide the tortilla onto a plate. Slide back into the pan, with the uncooked top now on the bottom, and cook for 1-2 mins more. Garnish with parsley, if using, wrap in foil and serve warm or chilled.
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