All time favourite- Spanish Omelette
This is another simple recipe using basic kitchen staples such as potatoes, onions and eggs.
The great thing about this dish is that it is so versatile, and equally delicious when served hot or cold. If you have left overs, just pack them in your children’s lunch boxes. I have to admit that that is what I used to do when I made lunch boxes every day for many years.
This recipe is a favourite in my household and appears almost every weekend for brunch. Serve it with a cup of hot chocolate or coffee on a cold morning – simple yet delightful.
- Olive oil- 4 tablespoon
- Onion (sliced)-1
- Potato (peeled and sliced)-3
- Tomato (sliced)-1
- Parsley (chopped)-2 tablespoon
- Heat 3 tablespoons of the olive oil in a frying pan. Add the sliced onions and sauté for a few minutes, add the potato slices and sauté for ten minutes or until the potato slices are tender and browning at the edges.
- Season the potato with salt and pepper. Mix with tomato slices and chopped parsley.
- Layer the potato mixture evenly over the base of a 20 cm greased frying pan.
- Whisk the eggs with salt and pepper, then pour into the pan on top of the potatoes.
- Fry over a gentle heat until the egg has set around the edges, invert the frying pan over a large plate and turn the omelette out.
- Spread little oil on the frying pan and slide the omelette back into the pan to cook the other side. Fry over a gentle heat until the omlette is set.
- Cut into wedges and serve.