Spanish Omelette
There are 5 basic ingredients for this classic Spanish tapas dish, Potatoes, onions, olive oil, eggs and parsley. However, old habits die hard; A handful of peas and a few slices of chorizo can turn this into a main course in itself and it can be eaten hot or cold. The dish has a certain preparation technique but the little extra effort is worth it as the layers of fried onions and potatoes make it very Moorish. If you want to go El classico then the Omelette is an essential for a tapas lunch. Impress your friends and family by serving it with Gazpacho , Octopus , Chorizo and some Chicken skewers
Servings: people
Ingredients
- 6 whole Egg beaten (£0.70)
- 200 grams Potatoes peeled & sliced (£0.14)
- 13 grams Fresh parsley tablespoon (£0.26)
- 150 ml olive oil (£0.75)
- 2 whole Onion peeled & sliced (£0.26)
- 50 grams Peas cup (£0.07)
- 50 grams chorizo thinly sliced (£0.45)
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Prep Time: 5 minutes
Cook Time: 25 minutes
- Heat the olive oil then prepare the onions and potatoes before adding to the oil. Cook for about 10 minutes on a low heat until the potatoes and onion are soft and getting some colour. If you are using chorizo add after about 5 minutes.
- Remove from the oil and then add to a bowl. Pour in the beaten eggs (this starts the cooking process) parsley and peas if you are using them. Season with salt & pepper.
- Heat a frying pan. Return the egg mix. Allow to harden up before flipping the omelette by placing a plate over the pan and turning. Repeat the cooking process on the other side.
- Once the eggs have cooked through allow to stand for 10 minutes then serve.
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