Spanish Omelette
  • ½ cup olive oil
  • ½ lb new potatoes, sliced thinly
  • 1 large onion, sliced thinly
  • 4 eggs
  • couple sprigs of parsley, chopped
  1. Cover the bottom of a skillet with a generous layer of olive oil and heat on medium for a few minutes
  2. Add onions and potatoes, cook for about 25 minutes or until soft and starting to brown
  3. Beat eggs a bit, not too much just enough to mix together
  4. Add potatoes and onions to eggs in bowl, mix in parsley
  5. Wipe out pan, cover the bottom of the pan with olive oil again and put egg/potato/onion mixture back in
  6. Cook for another 20 minutes or so on low heat, moving the egg away from the pan to allow the liquid to go under cooked eggs
  7. Turn over by placing a large plate against the pan, flipping the omelette onto the plate and then flipping it back into the pan on the other side
  8. Cook another 10 minutes or so on low
Recipe by The Rocky Mountain Woman at