A thick Spanish omelette of potatoes and onions slowly softened in olive oil and set with eggs. Eaten warm or at room temperature, cut into wedges.
Ingredients
Instructions
- 1
Peel and thinly slice the potatoes; thinly slice the onion.
- 2
Heat 70 g of the olive oil in a 24 cm non-stick pan over medium-low heat and add the potatoes and onion.
- 3
Cover and cook, turning occasionally, for 20-25 minutes until tender but not browned. Sprinkle with half the salt.
- 4
Beat the eggs with the remaining salt in a large bowl. Lift the potatoes and onion into the eggs with a slotted spoon, stir and leave for 5 minutes.
- 5
Wipe the pan, heat the remaining 10 g oil over medium heat, pour in the mixture and cook for 5-6 minutes, tidying the edges.
- 6
Place a flat plate over the pan, flip the omelette onto it and slide it back into the pan.
- 7
Cook the second side for 3-4 minutes, keeping the centre slightly soft. Rest 5 minutes, then cut into wedges.
Nutrition
Per serving
| Calories | 378 kcal |
|---|---|
| Protein | 12 g |
| Carbs | 28 g |
| Fat | 25 g |
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