Real Spanish omelette
- Mary Cadogan
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Serves 4
Easy
Prep: 10 mins
Cook: 50 mins
A star rating of 4.7 out of 5.124 ratingsRate
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Make an omelette inspired by the Catalonian way, a classic dish made simple with only five ingredients
Dairy-free
Gluten-free
Nut-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
500g new potatoes
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1 onion
preferably white
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150ml extra-virgin olive oil
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3 tbsp chopped flat-leaf parsley
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6 eggs
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Nutrition: per serving
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kcal515
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fat41g
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saturates7g
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carbs22g
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sugars3g
low
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fibre3g
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protein12.98g
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salt0.3g
low
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Method
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step 1
Scrape the new potatoes or leave the skins on, if you prefer. Cut them into thick slices. Chop the onion.
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step 2
Heat the extra-virgin olive oil in a large frying pan, add the potatoes and onion and stew gently, partially covered, for 30 mins, stirring occasionally until the potatoes are softened. Strain the potatoes and onion through a colander into a large bowl (set the strained oil aside).
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step 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.
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step 4
Tip everything into the pan and cook on a moderate heat, using a spatula to shape the omelette into a cushion.
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step 5
When almost set, invert on a plate and slide back into the pan and cook a few more minutes.
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step 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 mins before serving.
Recipe from Good Food magazine, September 2003
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A star rating of 4.7 out of 5.124 ratings
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