- Traditional Spanish Omelette Catalonian Style.jpg (36.6 KiB) Viewed 1282 times
Preparation Time: 10 minutes
Cooking time: 50 minutes
Serves: 4
If served as four portions, provides 516 cals, 43g fat (of which 7g saturates), 0g sugar and 0.3g salt per portion.
Ingredients
- 500g (18oz) new potatoes, scrapped or skins left on if preferred, thickly sliced
- 1 white onion, chopped
- 150ml (5fl oz) extra-virgen olive oil
- 3 tbsp flat-leaf parsley, chopped
- 6 eggs
- Salt and pepper
Method
1. Heat the extra-virgin olive oil in a large frying pan, add the potatoes and onion and stew gently, partially covered, for 30 minutes, stirring occasionally until the potatoes are softened. Strain the potatoes and onion through a colander into a large bowl, and set the strained oil aside.
2. 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.
3. Tip everything into the pan and cook on a moderate heat, using a spatula to shape the omelette into a cushion.
4. When almost set, invert on a plate and slide back into the pan and cook a few more minutes.
5. 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.
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