Monday, 27 January 2014

Recipe: Spanish Omelette

This recipe is very simple to make, and the omelette is great served cold as part of a buffet meal or tapas style meal.

Serves 6.


4 large potatoes
5 eggs
1 white onion
Dried parsley
Salt and pepper
Olive oil


1. Peel the potatoes and cut them into slices (about 0.5cm wide). Chop the onion and mix together in a large bowl.

2. Heat a large quantity of oil in a large frying pan. Add the potato and onion mixture and fry for about 30 minutes (until the potatoes are softened). Make sure that you stir occasionally and don't have the temperature too high to avoid burning the potato before it is cooked through.

3. Strain the potatoes and onions through a colander into a large bowl in order to re-use the drained oil.

4. Beat the eggs into a large bowl, and then add the drained potato mixture. Season to taste with salt and pepper, and add the parsley. 

5. Heat a small quantity of the strained oil in a medium frying pan. Tip the mixture into the pan and cook on a medium heat, using a spatula to shape the omelette. Leave to fry for around 5 minutes, and then check the underneath of the omelette by lifting with a spatula. If browned and the sides look cooked, then move onto the next step.

6. Invert the omelette onto a plate and slide back into the pan and cook a few more minutes until both sides are cooked.  Once cooked, slide on to a plate and leave to cool for around 10 minutes before serving.