Spanish Omelette

Ingredients

• 900g (2lb) potatoes, peeled and left whole
• 3–4 tbsp vegetable oil
• 1 onion, finely sliced
• 8 medium eggs
• 3 tbsp freshly chopped flat-leafed parsley
• 3 streaky bacon rashers
• salt and freshly ground black pepper

Instructions

1. 1Place the whole peeled potatoes in a pot of lightly salted water and bring to a boil. Lower the heat and simmer for 15 to 20 minutes until they are mostly tender. Drain the potatoes and let them rest until they are cool enough to handle, then cut them into thick slices.
2. 2Warm one tablespoon of the vegetable oil in a broiler-safe, 7-inch non-stick skillet over medium heat. Stir in the sliced onion and cook gently for 7 to 10 minutes until soft and translucent. Remove the skillet from the heat and set it aside.
3. 3Crack the eggs into a large mixing bowl. Whisk them lightly and season generously with salt and black pepper.
4. 4Preheat your broiler. Warm the remaining vegetable oil in the skillet, then arrange the thick potato slices, cooked onion, and two tablespoons of the chopped parsley in even layers.
5. 5Pour the seasoned eggs over the layered vegetables and cook on the stovetop for 5 to 10 minutes until the bottom of the omelette is firm. While the eggs cook, crisp the bacon under the broiler or in a separate pan, then crumble it into bite-sized pieces.
6. 6Transfer the skillet to the broiler for 2 to 3 minutes until the top of the eggs is just set. Scatter the crumbled bacon and the remaining tablespoon of parsley over the omelette. Cut into thick wedges to serve.

Fast Categories