I’m told you have to break a few eggs to make an omelette. In this case, a Spanish Omelette, the very best kind in my opinon.
It’s my version of a hearty breakfast with all the basics. I’m not a big smoked meat fan in the morning. I prefer my breakfast to help ease me into the day with simple ingredients, cooked to perfection. We’ve all had what passes for a Spanish Omelette in restaurants: green peppers, onions, cheese, all topped with salsa. I do like one of those now and again, especially in a restaurant, but this recipe is for a true Spanish Omelette, the kind they make in Spain, I think. I can’t be sure because I’ve never been to Spain, but the internet claims this is the kind they serve in Spain so I’m going with that. The internet never lies, you know.
- ½ cup olive oil
- ½ lb new potatoes, sliced thinly
- 1 large onion, sliced thinly
- 4 eggs
- couple sprigs of parsley, chopped
- Cover the bottom of a skillet with a generous layer of olive oil and heat on medium for a few minutes
- Add onions and potatoes, cook for about 25 minutes or until soft and starting to brown
- Beat eggs a bit, not too much just enough to mix together
- Add potatoes and onions to eggs in bowl, mix in parsley
- Wipe out pan, cover the bottom of the pan with olive oil again and put egg/potato/onion mixture back in
- 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
- 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
- Cook another 10 minutes or so on low
This is also great the next day, warmed up.
I think you’ll like it.