Spanish potato omelette

Spanish potato omelette

By
From
The Margaret Fulton Cookbook
Serves
3-4
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
1 onion , chopped
4 tablespoons olive oil, for frying
2-3 potatoes, peeled and diced
6 eggs
salt and freshly ground pepper

Method

  1. Fry the onion gently in 1 tablespoon oil, until golden. Remove from the frying pan and set aside. Add a little more oil and fry the potatoes slowly, until tender. Add to the onion in a bowl and wipe out the pan. Beat the eggs with a few drops of water and season with salt and pepper, to taste. Stir in the cooled onion and potatoes. Heat a little more oil in the pan and pour in the egg mixture. Cook over a gentle heat until set and golden underneath. Use a metal spatula to check that the omelette has not caught. Invert carefully or lift onto a large warmed plate. Put a little more oil in the pan and slide the omelette back to cook other side. Cut into wedges to serve.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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