Spanish Omelette



for 4 portions

1 onion, thinly sliced

3 potatoes, thinly sliced

2 cups olive oil (500 ml)

6 eggs

1 pinch of salt



Heat the olive oil in a very hot frying pan.

Cut the onion into thin strips.

Cut the potatoes into pieces 3 millimetres thick.

Fry the vegetables in the olive oil over high heat for 10-15 minutes until they caramelize.

Drain the vegetables and save the olive oil for later use.

Add 6 eggs to a bowl and whisk. Add the fried vegetables, stir and let stand for 15-20 minutes.

In a non-stick skillet, fry the egg mixture over high heat for 1 minute, then reduce to low heat for 2-4 minutes.

Cover the pan with a large plate and carefully turn the omelette over.

Return the omelette to the pan and fry for 3-5 minutes over low heat. To check that the omelette is cooked, gently press down on the centre of the omelette. If the surface returns, it is ready.

Repeat step 8 to remove the omelet from the pan.


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