Spanish Omelette Recipe

Spanish Omelette Recipe

Everywhere you go in Spain you can get this classic dish in some form, often it is cut into small squares and is given away with drinks inTapas bars. Here it is cooked using the easy Italian frittata method of cooking the omelette in the oven.

It is amazing how such simple ingredients can taste so good!

A great brunch, lunch, dinner or supper dish, ideal for al fresco eating and antipasto courses, hot or cold.

• 8 tablespoons extra virgin olive oil

• 2 cloves garlic, finely chopped

• 2 onions, thinly sliced

• 600g potatoes, peeled and thinly sliced

• 8 eggs lightly beaten

• Preheat the oven to 200°C

Heat 4 tablespoons of the oil over moderate heat in a 25cm diameter heavy ovenproof frying pan.

Add the garlic, onions, and potatoes. Mix well

Turn the heat to low and fry covered for about 20 minutes until potatoes are tender but not browned.

Season with salt and white pepper.

Remove the mixture from pan, cool then add to eggs.

Mix gently to combine.

Clean the frying pan, and add the remaining oil.

Place over moderate heat.

Pour the eggs and potato mix to the pan.

Cook gently over low heat shaking occasionally until you see bubbles around the sides.

Place in the oven for 15-20 minutes or until it is well set and puffed up.

Run a small knife around the edge of the omelette and invert the pan onto a large plate.

Serve hot or cold in wedges.

Serves 6.