Spanish potato omelette

Spanish omelette is a peasant dish that has stood the test of time. Potatoes such as Nicola, Bintje, Spunta or King Edward are ideal for this recipe as they hold their shape well.

• serves

  4-6

• prep

  10 minutes

• cook

  50 minutes

• difficulty

  Easy

Ingredients

• 1 onion, diced
• 1 garlic clove, crushed
• 6 potatoes, peeled, diced
• 6 eggs
• 2 tbsp chopped parsley
• Salt and pepper, to taste
• Olive oil

Instructions

1. Heat a heavy-based frying pan over medium heat, add a generous splash of olive oil and cook onion and garlic until softened and golden.
2. Add potatoes and cook until potatoes just begin to colour. Place into a 28cm cake tin and cook in preheated oven for 20–30 minutes until potatoes are soft and slightly brown, stirring often.
3. Beat together eggs, salt, pepper, and chopped parsley. Pour egg mixture over potatoes and bake for 20 minutes, or until risen and golden brown. Best served warm.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.