Saturday, June 7, 2008

Spanish Omelette

Spanish Omelette
serves 4

2 large potatoes, quartered
6 eggs
2 tablespoons olive oil
1 Spanish onion, chopped
salt and freshly ground black pepper

• Boil the potatoes in a saucepan of salted water for 15–20 minutes until just tender. Drain and leave until cool enough to handle, then cut the potatoes into slices.
• Beat the eggs in a bowl with salt and pepper to taste.• Heat the oil in a deep non-stick frying pan over a low heat, add the onion and diced potatoes, and sauté for 10–15 minutes, stirring frequently, until soft and golden. Preheat the grill to hot.
• Add the eggs to the frying pan, and cook undisturbed for 5 minutes or until the eggs are just beginning to set in the centre. Slide the frying pan under the hot grill, and cook for a few minutes until the top is golden brown. Serve the omelette hot or cold, cut into wedges.

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