A delicious, authentic recipe for Spanish omelette
Ingredients
3 tbsp
Olive Oil, Extra Virgin
600 gm
Potato
((2 large) baking; peeled and cut into thin slices)
5 large
Egg
1 tbsp
Chives
(finely chopped, green parts ONLY)
pinch
Salt
(to taste)
Instructions
Heat 2 tablespoons of olive oil in a medium, non-stick frying pan, add the sliced potato and sauté
Cover the frying pan with a lid or plate and allow the potatoes to cook gently for 20 minutes until soft but not falling apart, stirring several times during cooking to ensure they are not sticking and adding a little water if they are
Meanwhile beat the eggs in a large bowl, then add chopped chives and salt
Add the cooked potatoes to the beaten eggs and gently mix
Add the remaining tablespoon of olive oil to the frying pan and keeping it on a low to medium heat return the potato and egg mix to the pan
After about 10 minutes, when the omelette is starting to look set at the sides cover the frying pan with a large plate and invert the pan, tipping the omelette onto the plate then carefully slide it back into the frying pan to cook for another 5 minutes
