All Simple Vegetable Recipes

Spanish Omelette



Serves 4-6

  • 21/4 lb (1 kg) waxy-variety potatoes, peeled and cut into thin slices or diced

  • oil for frying

  • 2 large onions, peeled and finely chopped

  • 6 large eggs, beaten

  • salt, pepper

  1. Heat some of the oil in a heavy, flat, non-stick frying pan.

  2. Gently saute the onions and when they are transparent add the potatoes and season lightly with salt. Continue cooking until the potatoes are soft but not browned, then add the vegetables to the beaten egg and season generously with pepper.

  3. Wash out the pan, add some fresh oil and heat until the oil begins to smoke. Gently pour in the omelette mixture, tum down the heat and cook for a few minutes. To cook the other side, either pop the pan under a moderate grill for a few minutes or cover the omelette with a plate, slip it out of the pan and tum it over to saute the other side.

  4. Alternatively the entire cooking can be done in a moderate oven (300F/150C/gas mark 2) for 10-15 minutes. The omelette should be firm; crisp on the outside and slightly runny on the inside. Slice up like a cake and eat warm or cold.

  5. This recipe can be varied by cutting the quantity of onions in half and replacing it with a red pepper finely sliced.

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