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Spanish omelette

A recipe from the Good Food collection.


Murdoch Recipe Article Lead - narrow
  • 2 tablespoons olive oil
  • 2 large onions, sliced finely
  • 600 g all-purpose potatoes, peeled and cut into 1 cm cubes
  • 3 eggs, lightly beaten


1. Heat the oil in a heavy-based, ovenproof pan, about 20 cm across the base. Cook the onion for 3 minutes, or until golden. Add the potato cubes and cook over medium heat for about 10 minutes, stirring occasionally, or until soft. Preheat the grill.

2. Combine the eggs with some salt and black pepper in a jug and pour evenly over the potatoes. Cook over low heat for 20 minutes, or until the eggs are just set. Place the pan under the grill and cook for about 5 minutes, or until firm. Place a large serving plate over the frying pan and invert the omelette onto the plate. Serve hot with a salad and bread.

Main ingredient:
Potato, Onion/Leek
Breakfast/Brunch, Lunch


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