Potato and Onion Tortilla Omelette
- Ready In:
- 1hr
- Ingredients:
- 7
- Serves:
-
4
ingredients
directions
- Place the unpeeled potatoes in a steamer basket set over boiling water. Steam for 7-8 minutes until just tender. Remove from the basket and leave until cool enough to handle.
- Meanwhile, heat the olive oil in a non-stick frying pan. Add the onions and gently fry over medium heat for about 10 minutes until soft but not browned. Lightly season with salt and dot with the butter.
- Peel off the potato skins and slice the flesh into 1/2in discs.
- Arrange in a layer on top of the onions. Scatter with basil and season with a little more salt.
- Whisk the eggs well with a good scrunch of freshly ground pepper. Pour them over the potatoes and onions.
- Cover the pan and cook over low heat for about 15 minutes, or until the eggs are completely set. Season with a little more salt.
- Flip the omelette over onto a large plate, then slide it back into the pan. Brown the underside for a minute or two.
- Remove the pan from the heat and leave to rest for a few minutes.
- Slice into segments and serve. Or, if you are heading for the blue yonder, allow your creation to cool before wrapping it in a large sheet of foil lined with greaseproof paper.
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RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)