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Spanish omelette

 Spanish omelette

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Make an omelette inspired by the Catalonian way, a classic dish made simple with only five ingredientsSpanish omelette in a cast iron frying pan

Ingredients

500g new potatoes

1 onion, preferably white

150ml extra-virgin olive oil

3 tbsp chopped flat-leaf parsley

6 eggs

Method

  • STEP 1

Scrape the new potatoes or leave the skins on, if you prefer. Cut them into thick slices. Chop the onion.

  • STEP 2

Heat the extra-virgin olive oil in a large frying pan, add the potatoes and onion and stew gently, partially covered, for 30 mins, stirring occasionally until the potatoes are softened. Strain the potatoes and onion through a colander into a large bowl (set the strained oil aside).

  • STEP 3

Beat the eggs separately, then stir into the potatoes with the parsley and plenty of salt and pepper. Heat a little of the strained oil in a smaller pan.

  • STEP 4

Tip everything into the pan and cook on a moderate heat, using a spatula to shape the omelette into a cushion.

  • STEP 5

When almost set, invert on a plate and slide back into the pan and cook a few more minutes.

  • STEP 6

Invert twice more, cooking the omelette briefly each time and pressing the edges to keep the cushion shape. Slide on to a plate and cool for 10 mins before serving.  Enjoy!

 

 

Recipe by Mary Cadogan, BBC Good Food
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