Friday, 7 March 2014

Spanish Omelette - Delicious and Simple

Something for a Weekday Supper

Almost the most important part when making a Spanish Omelette is the pan you use. You need a medium size oven proof pan, so no plastic handles.


6 Large Eggs
8 New Potatoes
I Small Onion
Red Pepper (optional)
 2 Tbsp Olive Oil
Salt & Pepper

Cook the potatoes then cut into 1/2 inch chunks. Break and beat the eggs in a bowl, season. Slice onion thinly

Pour oil into pan and place over medium heat. Fry onion till soft, together with red pepper if used. Add potatoes, cook for a minute.

Turn up heat then add the egg.  After a minute or two remove from heat and place under pre-heated grill until cooked firm.

Can be served either in wedges or served as a canape (see picture).

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