Spanish omelette
A thick potato and onion omelette cooked slowly in olive oil and flipped, good hot or cold.
- Time40 min
- LevelMedium
- Costabout £0.88 a head
Ingredients
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Method
- 1
Heat the oil in a 24 cm non-stick frying pan. Add the potatoes and onion with half the salt and cook gently, turning often, for 20 minutes until soft but not browned.
20 min - 2
Beat the eggs with the remaining salt in a large bowl. Drain the potatoes, keeping 1 tablespoon of the oil, and stir them into the eggs. Leave for 5 minutes.
5 min - 3
Heat the reserved oil in the pan. Pour in the mixture and cook over a low heat for 6 minutes until mostly set.
6 min - 4
Put a large plate over the pan, flip the omelette onto it, then slide it back into the pan. Cook for 3 minutes more.
3 min - 5
Rest for 5 minutes, then cut into wedges.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.