Spanish Omelette

  • 16 Apr - 22 Apr, 2022
  • Mag The Weekly
  • Cookery


· 500 g new potatoes

· 1 white onion

· 150 ml olive oil

· 3 tablespoons chopped flat-leaf parsley

· 6 eggs


Scrape the new potatoes or leave the skins on, if you prefer. Cut them into thick slices. Chop the onion. Heat the olive oil in a frying pan, add the potatoes and onion and stew gently, partially covered, for 30 minutes, stirring occasionally until the potatoes are softened. Strain the potatoes and onion through a colander into a bowl (set the strained oil aside). Beat the eggs separately, then stir into the potatoes with the parsley and plenty of salt and pepper. Heat a little of the strained oil in a smaller pan. Tip everything into the pan and cook on a moderate heat, use a spatula to shape the omelette into a cushion. When almost set, invert on a plate and slide back into the pan and cook for a few more minutes. Invert twice more, cooking the omelette briefly each time and pressing the edges to keep the cushion in shape. Slide on to a plate and let it cool for 10 minutes before serving.