Spanish Omelette

Name: Spanish Omelette
Yield: Serves Three to Four
Cuisine: Spanish
Ingredients: salt and freshly ground black pepper; salt and freshly ground black pepper; 4 large potatoes, boiled; 1 large clove garlic, crushed (optional); 6 eggs; 4 tablespoons water; 4 medium mild Spanish onions, coarsely sliced; 75 g/3 oz butter

Preparation info

Serves
Three to Four

Difficulty
Easy

Appears in

Cooking for Friends

By Prue Leith

Published 1978

About

This is more of a potato and onion cake than an omelette as we normally know it. Very good cold on a picnic, or straight from the pan for lunch or a light supper.

Make the omelette in one large paella pan or frying pan if you can. Otherwise, use two frying pans, each containing half the ingredients.

Ingredients

75 g/3 oz butter
4 medium mild Spanish onions, coarsely sliced

Europe
Spain
Main course
Lunch
Supper
Vegetarian
Gluten-free

Method

Melt the butter in the frying pan and in it slowly soften the onions. This should take at least 20 minutes, the onions becoming greatly reduced in bulk, and transparent and soft before they turn colour. When they are ready add the potato, cut in slices. Turn the heat up slightly and allow both onions and potatoes to take in the butter. If garlic is used, put it in now and mix well.

Mix