Spanish Omelette With Sweet Onions Recipes

SPANISH POTATO OMELET

Steps:

• In a large frying pan or skillet, heat olive oil over medium-high heat. Sprinkle potatoes lightly with salt and pepper. Cook until golden brown and crisp.
• Once the potatoes are golden, stir in the onions. Cook, stirring occasionally, until onions soften and begin to brown.
• Meanwhile, beat eggs together with salt and pepper. Pour eggs into pan and stir gently to combine. Reduce heat to low and cook until eggs begin to brown on the bottom.
• Loosen bottom of omelet with a spatula, invert a large plate over the pan, and carefully turn the omelet out onto it. Slide the omelet back into the pan with the uncooked side down. Cook until eggs are set. Garnish omelet with tomato and green onion and serve warm.

SPANISH OMELETTE WITH SWEET ONIONS

Steps:

• Heat the oil in a heavy-based frying pan.
• Over a medium heat, add the onions and cook for three minutes, stirring occasionally.
• Meanwhile, cut the potatoes into thick matchsticks (about 5 mm square, the length of the potatoes).
• Add the potatoes to the pan and cook for 15 minutes or until tender, stirring occasionally.
• Beat the eggs and season well with salt and pepper. Add the parsley to the mix.
• Pour the egg mix over the potatoes, toss quickly to coat and put over a very low heat for 15 minutes, or until nearly set.
• Use a plate to help you turn the tortilla over in the pan. Heat over the same low heat for another 5 minutes to cook the other side.
• Serve warm or at room temperature.