Spanish Omelette

Spanish Omelette
 
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This recipe was uploaded
by Iratxe

 
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Ingredients

Ingredients
Method
 
  • 1Kg potatoes
  • 2 onions
  • 1 green pepper
  • 8 eggs
  • Olive oil
Peel and cut the potatoes, onions and green pepper.

Add the olive oil in a frying pan and when it's hot add the potatoes, onions, green pepper and a pinch of salt and cook until tender.

Meanwhile, break the eggs into a large bowl and, using a fork, beat them lightly and add a pinch of salt. When the onions, green pepper and potatoes are cooked, quickly transfer them to the eggs in the bowl.

Put the frying pan back on the heat, add a little bit of oil and the potato and eggs mix. When there is no liquid egg left on the surface of the omelette, turn it over to cook the other side. To do this, place a flat lid or plate over the pan, carefully invert both so that the omelette is on the lid or plate.

Put the pan back on the heat and use the palette knife to gently ease the omelette back in. Give it a few minutes more, then turn the heat off and leave it for a further 5 minutes to settle. It should then be cooked through but still moist in the centre. Serve hot or cold.

Spanish Omelette

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alt

This recipe was uploaded by Iratxe

 
 

Method


Peel and cut the potatoes, onions and green pepper.

Add the olive oil in a frying pan and when it's hot add the potatoes, onions, green pepper and a pinch of salt and cook until tender.

Meanwhile, break the eggs into a large bowl and, using a fork, beat them lightly and add a pinch of salt. When the onions, green pepper and potatoes are cooked, quickly transfer them to the eggs in the bowl.

Put the frying pan back on the heat, add a little bit of oil and the potato and eggs mix. When there is no liquid egg left on the surface of the omelette, turn it over to cook the other side. To do this, place a flat lid or plate over the pan, carefully invert both so that the omelette is on the lid or plate.

Put the pan back on the heat and use the palette knife to gently ease the omelette back in. Give it a few minutes more, then turn the heat off and leave it for a further 5 minutes to settle. It should then be cooked through but still moist in the centre. Serve hot or cold.
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