- 8 eggs
- 1 tablesp. rapeseed or olive oil for frying
- Knob of butter
- 1 large onion, finely sliced
- 500g waxy potatoes, peeled and very finely sliced
- Salt and freshly ground black pepper
Spanish Potato Omelette
4 people
50 min
Nutrition per serving
-
kcal338 kcal
-
protein18g
-
iron2.6mg
-
carbs20g
Ingredients
Main
- 8 eggs
- 1 tablesp. rapeseed or olive oil for frying
- Knob of butter
- 1 large onion, finely sliced
- 500g waxy potatoes, peeled and very finely sliced
- Salt and freshly ground black pepper
Method
Copy TextHeat the oil and butter in a medium, non-stick frying pan (22-24 cm).
Pat the potato slices dry with some kitchen paper or a clean tea town. Then add them, along with the onion, to the pan. Season with a little salt and black pepper.
Cover with a lid or tin foil and cook over a low-medium heat until the onions are turning golden and the potatoes are soft. This will take 20-25 minutes. Turn them over gently after 10 minutes.
Beat the eggs in a large bowl, and season with salt and pepper.
Tip the potatoes and onions into the bowl and stir gently to coat everything with the egg mixture.
Heat a little more oil in the frying pan. Add the egg, potato and onion mixture into the pan and place over a low heat. Cook for 10-12 minutes until the mixture has set.
Heat the grill to medium. Place the frying pan under the grill and cook for a further 4–5 minutes. Allow to cool for 2-3 minutes, and then loosen the edges with a spatula and slide onto a large plate or board.
The Quality Mark & You
Learn moreMethod
Copy TextHeat the oil and butter in a medium, non-stick frying pan (22-24 cm).
Pat the potato slices dry with some kitchen paper or a clean tea town. Then add them, along with the onion, to the pan. Season with a little salt and black pepper.
Cover with a lid or tin foil and cook over a low-medium heat until the onions are turning golden and the potatoes are soft. This will take 20-25 minutes. Turn them over gently after 10 minutes.
Beat the eggs in a large bowl, and season with salt and pepper.
Tip the potatoes and onions into the bowl and stir gently to coat everything with the egg mixture.
Heat a little more oil in the frying pan. Add the egg, potato and onion mixture into the pan and place over a low heat. Cook for 10-12 minutes until the mixture has set.
Heat the grill to medium. Place the frying pan under the grill and cook for a further 4–5 minutes. Allow to cool for 2-3 minutes, and then loosen the edges with a spatula and slide onto a large plate or board.
Serving Suggestions
Cut into wedges and serve warm or cold with green salad with thinly sliced red onion.
We'd suggest pairing this Spanish omelette with one of our delicious salad recipes, such as one of the below:
