SPANISH OMELETTE WITH SWEET ONIONS
I thought I'd try to make my own Spanish omelette. I first tried a Rick Stein recipe which used salt cod, but I wasn't impressed, so I thought I'd adapt his recipe to make a plainer version. You could add anything you wanted to it - a bit of chorizo, peas, spinach, ham or just have it plain like this with a bit of salad.
Provided by Snowbunny Andorra
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat the oil in a heavy-based frying pan.
- Over a medium heat, add the onions and cook for three minutes, stirring occasionally.
- Meanwhile, cut the potatoes into thick matchsticks (about 5 mm square, the length of the potatoes).
- Add the potatoes to the pan and cook for 15 minutes or until tender, stirring occasionally.
- Beat the eggs and season well with salt and pepper. Add the parsley to the mix.
- Pour the egg mix over the potatoes, toss quickly to coat and put over a very low heat for 15 minutes, or until nearly set.
- Use a plate to help you turn the tortilla over in the pan. Heat over the same low heat for another 5 minutes to cook the other side.
- Serve warm or at room temperature.
Nutrition Facts : Calories 320, Fat 16.4, SaturatedFat 4.1, Cholesterol 372, Sodium 152.9, Carbohydrate 27.5, Fiber 3.8, Sugar 4.4, Protein 15.7
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