Prep 5 mins
Cook 35 mins
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.
- 450 g peeled potatoes
- 2 large onions, sliced
- 8 eggs
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh parsley
- salt and pepper
- Heat the oil in a heavy-based frying pan.
- Over a medium heat, add the onions and cook for three minutes, stirring occasionally.
- Meanwhile, cut the potatoes into thick matchsticks (about 5 mm square, the length of the potatoes).
- Add the potatoes to the pan and cook for 15 minutes or until tender, stirring occasionally.
- Beat the eggs and season well with salt and pepper. Add the parsley to the mix.
- 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.
- 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.
- Serve warm or at room temperature.
This is an alright pretty plain omelette we enjoyed with a homemade salsa, I did add sea salt to the yellow fleshed potatoes I used while they were cooking, we prefer them in round slices to the matchsticks here, I used sweet white onion even though it does not call for them in the ingredients list, I did so as I prefer them to regular and because of the recipe's title. I used unrefined extra virgin olive oil and needed to add more than called for but I was not using a non stick pan. I used freshly ground pepper plus the rest. Not a recipe I would make again.