Spanish Style Omelette

Ingredients:

  • 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).

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