Spanish Omelette With Sweet Onions

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READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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