Spanish Omelet (Tortilla Española

• Vegetarian
• Gluten free

• Produce

  • 1 Onion, medium
  • 600 g Potatoes

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 1 Pinch Salt

• Oils & Vinegars

  • 5 Table spoons olive oil

Found on happyfoodstube.com

Description

Ingredients

• 600g Potatoes
• 4 Large Eggs
• 1 Medium Onion
• Pinch of Salt to taste
• 5 Table Spoons Olive Oil
• Optional: A Few Sprigs of Fresh Flat Leaf Parsley

Directions

• Take a medium sauce pan, add water, salt and bring it to the boil.
• Wash, peel and cut the potatoes (cut into slices or dice). Add to the water and parboil them for 5-7 minutes.
• Meanwhile: Peel and dice the onion. Heat up 2 table spoons of olive oil in a frying pan (bottom of the pan should be about 20cm in diameter) and add the onion. Sauté for about 5 minutes.
• Now drain the potatoes (make sure you don’t overcook them – they should be cooked partially only to speed up the process) and add them to the pan. Cook for about 10 minutes, mixing (or tossing) occasionally.
• Meanwhile: Break the eggs into a bowl and whisk them with a fork. Add a pinch of salt and finely chopped parsley.
• Once the potatoes are cooked, add some more oil, pour over the beaten eggs and reduce the heat to the lowest temperature.
• Cook slowly until the omelet is set. Now it is time to turn it over. For this, use a plate (cover the pan with the plate, holding both turn the pan over. Transfer the omelette back onto the pan) add some more olive oil and cook for a further 3-5 minutes.
• Serve with a slice of bread and salad.