Spanish Omelette With Sweet Onions |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I thought I'd try to make my own Spanish omelette. I first tried a Rick Stein recipe which used salt cod, but I wasn't impressed, so I thought I'd adapt his recipe to make a plainer version. You could add anything you wanted to it - a bit of chorizo, peas, spinach, ham or just have it plain like this with a bit of salad. Ingredients:
450 g peeled potatoes |
2 large onions, sliced |
8 eggs |
2 tablespoons olive oil |
2 tablespoons chopped fresh parsley |
salt and pepper |
Directions:
1. Heat the oil in a heavy-based frying pan.
2. Over a medium heat, add the onions and cook for three minutes, stirring occasionally.
3. Meanwhile, cut the potatoes into thick matchsticks (about 5 mm square, the length of the potatoes).
4. Add the potatoes to the pan and cook for 15 minutes or until tender, stirring occasionally.
5. Beat the eggs and season well with salt and pepper. Add the parsley to the mix.
6. Pour the egg mix over the potatoes, toss quickly to coat and put over a very low heat for 15 minutes, or until nearly set.
7. Use a plate to help you turn the tortilla over in the pan. Heat over the same low heat for another 5 minutes to cook the other side.
8. Serve warm or at room temperature.
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