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Spanish Omelette
- Difficulty
Easy
- Ready in
10 min
Published 1986
Although the best Spanish omelettes are inevitably eaten in Spain, you can achieve very good results with this recipe. Be sure to cook the potato until slightly crisp, and only add the eggs when this is done. It makes a satisfying lunch with a crisp salad, and is also delicious eaten cold.
Ingredients
3 tablespoons 225 g ½ lb
Method
Heat the oil and fry the potatoes until brown and crisp. Pour off any excess oil. Mix together the eggs, cream, parsley and seasoning in a bowl. Melt the butter in the pan with the potatoes, then pour in the egg mixture. Cook until the eggs set. Do not try to fold the omelette. The more substantial these Spanish omelettes are, the more they have to be served like wedges of cake.
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