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Spanish Omelette

by Ellie Holland featured in 12 Comfort Foods To Suit Every Mood

Ingredients

for 4 servings

  • 1 onion, thinly sliced
  • 3 potatoes, thinly sliced
  • 2 cups
    olive oil (500 mL)
  • 6 eggs
  • 1 pinch salt

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Preparation

  1. Heat up the olive oil in a really hot pan.
  2. Thinly slice the onion.
  3. Slice the potatoes into 3-millimeters thick pieces.
  4. Fry the vegetables in the olive oil over high heat for 10-15 minutes until they caramelize.
  5. Drain the vegetables and save the olive oil for later use.
  6. Add 6 eggs to a bowl and whisk. Add the fried vegetables, stir, and leave to set for 15-20 minutes.
  7. In a nonstick pan, fry the egg mixture over high heat for 1 minute, then reduce to a low heat for 2-4 minutes.
  8. Cover the pan with a large plate and carefully turn the omelet out onto the plate.
  9. Slide the omelet back into the pan and fry for a further 3-5 minutes over low heat. To check the omelet is cooked, gently press on the centre of the omelet. If the surface springs back, it is ready.
  10. Repeat step 8 to remove omelet from the pan.
  11. Enjoy!
 

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