Galvin Brothers' Spanish omelette recipe
This traditional Spanish dish is delicious at any time of day. Serve as an alternative to a cooked breakfast, or with a salad for lunch or dinner.
See method- Serves 4
- 15mins to prepare and 50mins to cook
- 319 calories / serving
Ingredients
- 500g (1lb) new potatoes
- 1 small onion, finely sliced
- 6 eggs
- 3tbsp chopped parsley
- 100ml (3 ½floz) olive oil
- 2 pinches salt
- 2 pinches black pepper
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Shop ingredientsEach serving contains
- Energy
- 1330kJ 319.0kcal
- Fat
- 21g
- Saturates
- 4g
- Salt
- 0.9g
- Sugars
- 3g
of the Reference intake
Carbohydrate 21.5gProtein 13.4gFibre 2.6g
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- Boil thepotatoesin lightly salted water until cooked through and tender (approximately 10-12 minutes).
- Drain the potatoes and allow to cool before slicing into 1cm slices.
- Heat the oil in an oven-proof frying pan over a low-medium heat. Once hot, add theonionsand gently sweat without letting them turn brown.
- Once the onions are soft, add the potatoes to the pan and reduce the heat. If your frying pan isn’t oven proof, transfer the mixture to a round baking dish.
- Crack the eggs into a bowl, season with a pinch of salt and pepper and add the chopped parsley. Ask the children to beat the mixture together using a fork – they’ll love getting involved at this stage!
- Get your little helpers to pour the egg mixture over the potatoes and onions.
- Cook in an oven set to Gas Mark 3, 160°C, fan 140°Cfor 20-25 minutes, or until the egg is cooked and golden on top.
- Remove from the oven and leave to cool for 5 minutes before turning out and serving onto plates.
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