I hope you’re all having a good week. As promised, I’ve got a great recipe for you – Spanish Omelette.
This is one of my favourite recipes. Not too many ingredients but plenty of flavour. I got this recipe from BBC Good Food’s Mediterranean dishes and it is definitely a keeper. Eggs, potatoes and onions cooked in olive oil and that’s it. If you like you can always add other ingredients – red pepper, broccoli, leeks – all work really well and you can try whatever else you fancy. Personally, I prefer to eat this dish according to the recipe with chunky sourdough bread and some spinach on the side. This recipe serves four.
- 150ml extra virgin olive oil
- 500g new potatoes, cut into thick slices
- 1 onion, peeled and chopped
- 6 eggs
- 3 tbsp shopped fresh parsley
- 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).
- Beat the eggs and stir into the potatoes with the parsley and salt and pepper to taste. 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.
- When almost set, invert on a plate and slide back into the pan and cook for a few more minutes. Invert twice more, cooking the omelette briefly each time and pressing the edges to keep the cushion shape. Slide onto a plate and serve.
This dish is so delicious and can be eaten for breakfast, lunch or dinner. A tasty and moreish meal that is easy to cook and takes little time to prepare. Give it a try and see for yourself.