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Spanish Omelette

Spanish Omelette


500g new potatoes

onion, preferably white

1 small red pepper (optional)

150ml extra-virgin olive oil

3 tbsp chopped flat-leaf parsley




  1. Scrape the new potatoes or leave the skins on, if you prefer. Cutthem into thick slices. Chopthe onion. (Slice the pepper thinly).
  2. Heat the extra-virgin olive oil in a large frying pan, add the potatoes, onion (and pepper) and stew gently, partially covered, for 30 mins, stirring occasionally until the potatoes are softened. Strain the potatoes and onion through a colanderinto a large bowl(set the strained oil aside).
  3. Beat the eggs separately, then stir into the potatoes with the parsley and plenty of salt and pepper. Heat a little of the strained oil back in a smaller frying pan (if you have one).
  4. Tip everything into the pan and cook on a moderate heat, using a spatulato shape the omelette into a cushion.

5.When almost set, turn onto a plate and slide back into the pan and cook a few more minutes.

  1. Slide on to a plate and cool for 10 mins before serving.

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