Spanish omelette in a cast iron frying pan

Real Spanish omelette

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(30 ratings)

Prep: 10 mins Cook: 50 mins

Easy

Serves 4

Make an omelette the Catalonian way, a classic dish made simple with only 5 ingredients.

Nutrition and extra info

  • Vegetarian

Nutrition:

  • kcal516
  • fat43g
  • saturates7g
  • carbs23g
  • sugars0g
  • fibre2g
  • protein12g
  • salt0.31g
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Ingredients

  • 500g new potato
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 1 onion, preferably white
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 150ml extra-virgin olive oil
  • 3 tbsp chopped flat-leaf parsley
  • 6 eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

Method

  1. Scrape 500g new potatoes or leave the skins on, if you prefer. Cut them into thick slices. Chop 1 onion.

  2. Heat 150ml extra-virgin olive 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 onion through a colander into a large bowl (set the strained oil aside).

  3. Beat 6 eggs separately, then stir into the potatoes with 3 tbsp chopped flat-leaf parsley and plenty of salt and pepper. Heat a little of the strained oil in a smaller pan.

  4. Tip everything into the pan and cook on a moderate heat, using a spatula to shape the omelette into a cushion.

  5. When almost set, invert on a plate and slide back into the pan and cook a few more minutes. 

  6. 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.

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Comments, questions and tips

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rebecabcn
10th Jan, 2008
As far as I know, spanish omelette doesn't have parsely and pepper. The potatos and onions should be chopped in small dices. Finally, the onion should be fried before adding the potatos. And all should be cooked with low power

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