A couple of years ago I visited a friend in Madrid. I stayed in a lovely hotel which served a luscious breakfast of cake, fruit, cereal and hot breakfast. What I remember most was the spanish omelette. It was served with a tomato sauce and I found it a really nice start to the day.
I vowed when that when I got home I would learn to make this dish. I make it every now and then and cut it into slices. I wrap up each individual slice and put some in the fridge and the rest in the freezer. I then grab a slice from the fridge on my way out the door and eat at my desk for breakfast. It is also a really good way to use up leftover potatoes.
I vowed when that when I got home I would learn to make this dish. I make it every now and then and cut it into slices. I wrap up each individual slice and put some in the fridge and the rest in the freezer. I then grab a slice from the fridge on my way out the door and eat at my desk for breakfast. It is also a really good way to use up leftover potatoes.
Ingredients
500g of boiled or raw potatoes or about 6 potatoes
6 eggs
Mixed herbs
1 large onion
Method
- Start by heating some olive oil in a big frying pan (one that can go in the grill).
- Slice the onion into rings and gently fry.
- Either slice the bolied potatoes or thinly slice the raw potatoes.
- Add the raw potatoes to the frying pan and cook until they are soft and brown.
- If your potatoes have already been boiled add them to the frying pan to brown.
- Meanwhile beat 5 of the eggs and add the mixed herbs.
- When the potatoes are browned take them and the onions out of the pan and add them to the egg mix. Stir until mixed.
- Add a little more oil to the pan and then add the potato, onion and egg mix.
- Gently heat and using a spatula push the sides of the omelette into the pan.
- Put on the grill whilst the omelette is cooking.
- Beat the final egg.
- Pour the last egg on to the top of the omelette.
- When the bottom is cooked place the pan under the grill to cook the top. By adding the last egg at the end I find this gives a better finish and texture to the top.
- When the omelette is golden brown, take it out of the grill and gently ease it onto a plate.
I am entering this into the Breakfast club which has as its theme this month, eggs. The club is being hosted this month by the lovely Karen at Lavender and Lovage.
