• 3 Challenger potatoes
• 1 Onion (thinly sliced)
• 8 Eggs (whisked)
• Thyme
• Smoked paprika
• Olive oil
• Salt and pepper

Method:

• Heat the oven to 180°C.
• Boil the potatoes in a pot over the stove, until they are fully cooked. Leave aside to cool. Once cooled, cut the potato into slices.
• Heat olive oil in a pan over the stove. Add the onion and cook until soft.
• Add the sliced potatoes, a pinch of finely chopped thyme, and season with salt and pepper.
• Remove pan from the heat.
• Combine the potato mixture, eggs and a pinch of paprika, and pour into a well-oiled pan. Note: I like to use spray and cook, to ensure that the omelette does not stick to the pan.
• Allow the mixture to cook for a few minutes until the eggs start to create a crust.
• Place the pan in the heated oven, and bake for around 15-20 min, or until the eggs have set. Carefully remove the omelette from the pan using a spatula.
• Allow the omelette to rest, and serve (hot or cold).
• Serving recommendation: Spicy salsa or a salad (or both).

<p>The post Spanish Style Omelette first appeared on WesGrow.</p>