Spanish Omelette: Tortilla

For me a Spanish omelette has to be packed full of potatoes and onions and is pretty much a meal within itself but it is also fabulous as a side to a full English breakfast. So it is under both light bites and sides and dinners! It is just as good when kept in the fridge and keeps well for 5 days. A cheap, cheerful and easy dish!

serves 4-8 (depending on how you serve)

500g potatoes sliced relatively thickly

2 large onions halved and sliced in 2 cm rings.

6 large, preferably free range eggs

salt and pepper (this is also nice with a generous pinch of thyme leaves but is optional)

You could always top the omelette with cheese before chucking under the grill.

  1. In a frying pan get it nice and hot and add the onion.
  2. meanwhile cover the potatoes in a bowl with clingfilm and microwave for 5 minutes.
  3. Add to the pan with the onion and stir fry until the potatoes start to crisp
  4. Add the eggs to a jug with the salt and pepper and herbs if you chose to use them.
  5. Get the grill hot and pour the egg into the frying pan with onion and potato, let sit for a couple of minutes before putting under the grill until it starts to turn golden brown.

Nice served with a side of salad or with beans for breakfast.. Please send me your feedback!

 

Love Emily x

 

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