Omelette recipe for 4 people, takes only 50 mins; recipe has new potato, onion, extra-virgin olive oil, flat-leaf parsley and egg.
Real Spanish omelette
Course: Omelette
Servings
4
servings
Prep time
10 mins
Ingredients
- Flat Leaf Parsley: 3 tbsp chopped flat-leaf parsley
- Extra Virgin Olive Oil: 150ml extra-virgin olive oil
- Onion: 1 onion, preferably white
- Egg: 6 eggs
- New Potato: 500g new potato
Directions
- Scrape 500g new potatoes or leave the skins on, if you prefer.Cutthem into thick slices.Chop1 onion.
- Heat 150ml extra-virgin olive oil in a largefrying 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 acolanderinto a largebowl(set the strained oil aside).
- 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.
- Tip everything into the pan and cook on a moderate heat, using aspatulato shape the omelette into a cushion.
- When almost set, invert on a plate and slide back into the pan and cook a few more minutes.
- 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.
