Spanish omelette is arguably the best omelette kind in the world. You can prepare this simple dish with very minimal ingredients and really enjoy at any time of the day.
1 large sized potato
1 medium sized white onion
1/2 cup of virgin olive oil
1/2 cup fresh parsley leaves
2 pinchs of black pepper
Makes: 2 portions
Preparation time: 30 minutes
Required kitchen utensils: 28 cm nonstick frying pan, big mixing bowl, steel whisk, peeler, plastic or wooden spatula, large plate.
How To Make Spanish Omelette
Rinse one large sized potato and after that peel and slice it. First cut potatoes in half length-way and again in half. You will end up slices of quarters of the potato.
Peel the outer skin of one medium sized white onion and slice thinly.
Whisk four eggs in the mixing bowl and add two pinches of black pepper, 1/2 cup fresh parsley leaves and also salt if you prefer.
Heat ½ cup of virgin olive oil in the frying pan over medium heat and add potato slices. Allow to cook potato slices for approximately five minutes while checking and flipping occasionally.
Add onion slices into frying pan, over medium heat, and and cook potato and onion slices approximately three minutes.
When the potato and onion slices are cooked, add beaten eggs into the frying pan. Reduce the heat to low and cook beaten eggs approximately 10 minutes until set around the edges, flip over using a large plate. If you don’t have a large plate you can slice omelette into four parts with spatula and flip every slice.
Keep the pan on low heat and cook the second side for a further 2-3 minutes.
Slide omelette on to a plate and cool for 10 minutes before serving. Spanish omelette ready to serve, bon appetit!