- Peel 500g potatoes, if you prefer. Cut them into thick slices. Chop 1 onion.
- Heat 150ml extra-virgin olive oil in a large frying 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 a sieve into a large bowl (set the strained oil aside).
- Beat 6 eggs separately, add the stewed potatoes and onion with 3 tbsp chopped parsley with salt and pepper.
- Heat some of the strained oil in a smaller pan.
- Spread everything into the pan and cook on a moderate heat, use a spatula to shape the omelette into a circular cushion.
- When almost set, Flip the omelette and cook for a few more minutes.
- Flip twice more, cook 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.
Spanish omelette
By Foodism Team
Nov, 6th
774
Servings
2 persons
Cook Time
30 minutes
Ingredients
3
- 5
Ingredients
- Potato 500 grams
- White onion 1 units
- Extra virgin olive oil 150 mililitres
- Chopped parsley/coriander 3 tablespoons
- Eggs 6 units
