Real Spanish Omelette
This recipe creates a flavorful and satisfying potato and onion omelette that is perfect for any meal of the day. The combination of tender new potatoes, sweet onion, and aromatic parsley all encased in a fluffy omelette make for a delightful and comforting dish. Enjoy the rich flavors of the extra-virgin olive oil as it comes together with the other ingredients to create a tasty and filling meal that is sure to be a crowd-pleaser.
— Constant Cookbook
Ingredients
- 500g new potatoes
- 1 onion , preferably white
- 150ml extra-virgin olive oil
- 3 tbsp chopped flatleaf parsley
- 6 eggs
Instructions
- Scrape the new potatoes or leave the skins on, if you prefer. Cut them into thick slices. Chop the onion.
- 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).
- 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.
- Tip everything into the pan and cook on a moderate heat, using a spatula to shape the omelette into a cushion.
- When almost set, invert on a plate and slide back into the pan and cook a few more minutes.
- 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.
Yield
Serves 4
Nutrition
- Calories: 516 calories
- Fat Content: 43 grams fat
- Saturated Fat Content: 7 grams saturated fat
- Carbohydrate Content: 23 grams carbohydrates
- Fiber Content: 2 grams fiber
- Protein Content: 12 grams protein
- Sodium Content: 0.3 milligram of sodium
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