Spanish Omelette With Sweet Onions
- Reviews 1
Ready In: 40 mins
Serves: 4
Ingredients
- 450 g peeled potatoes
- 2 large onions, sliced
- 8 eggs
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh parsley
- salt and pepper
Directions
- 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.
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