Classical Spanish omelette
500g potato, peeled and sliced
1 Big onion, chopped
150ml Extra-virgin olive oil
3 tbsp. Chopped flat leaf parsley
Salt to taste
- Heat the oil in a large frying pan, add the potatoes and onion and stew gently, partially covered, for 30 minutes, stirring occasionally until the potatoes are softened. Strain the potatoes and onions through a colander into a large bowl.
- Beat the eggs separately, then stir into the potatoes with the parsley and plenty of salt and pepper. Heat a little of the oil in a smaller pan. Tip everything into the pan and cook on a moderate heat, using a spatula to shape the omelette into a cushion.
- When almost set, put the pan in preheated oven of 250 degrees centigrade for 5 minutes.
- Take out the omelette from the oven, slide on to a plate and cool for 10 minutes before serving.