Serves
2
Spanish Omelette
A classic. Not a quick recipe so leave this for the weekend, or make it the night before and have it cold the next day. A good one to batch cook.
Ingredients
- 400g potatoes
- 1 tsp olive oil
- 1 medium onion, sliced
- 6 large eggs
Directions
- Peel the potatoes and thinly slice. Place the slices on one side of a tea towel, spread out, and then pop another tea towel on top. Press down on them to remove any excess liquid.
- Using a deep frying pan on medium/high heat, add in the oil, potatoes, and onions and cover and cook for 20 minutes, stirring occasionally, making sure they don’t stick.
- Beat the eggs together in a bowl, then add the cooked potatoes and onions from the pan to the beaten eggs and give it a mix around.
- Transfer this mixture back into the frying pan and cook on medium heat with a lid until the egg is set (around 10 minutes).
- To turn the omelette over, place a large plate over the pan and turn the plate with the frying pan upside down so the omelette falls out, then slide the omelette back into the pan.
- Cook for a further 5 minutes and then serve. Enjoy hot or cold.
- Kcal: 457
- Protein: 27g
- Fat: 19g
- Carbs: 42g
- Fibre: 5.6g
