Spanish Omelette
Ingredients
Scale
- 1/2 cup olive oil
- 1/2 lb new potatoes, sliced thinly
- 1 large onion, sliced thinly
- 4 eggs
- couple sprigs of parsley, chopped
Instructions
- 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
Find it online: https://therockymountainwoman.com/spanish-omelette/