Serves 4
40 min
Spanish Omelette
Recipe GLPR20f5b7544aad22
A classic Spanish omelette featuring thinly sliced potatoes, sweet onions, and red peppers bound together with beaten eggs and fresh chives. The vegetables are gently cooked until tender, then combined with the egg mixture and finished under the grill for a golden, fluffy omelette. Serve warm as a satisfying main course.
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Ingredients
500 g waxy potatoes (such as Charlotte)
butter
2 small onions, finely sliced
1 red pepper, finely chopped
8 eggs
25 g fresh chives, snipped
salt
black pepper
Directions
Finely slice the onions. Remove the seeds from the red pepper and finely chop it. Cut the waxy potatoes into thin slices approximately ½ cm thick.
Melt a knob of butter in a medium frying pan (about 24 cm diameter) over low heat. Add the sliced onions and cook gently for 10 to 15 minutes, stirring occasionally, until they begin to brown at the edges. Stir in the chopped pepper and cook for a further 5 minutes until softened.
Place the potato slices in a steamer basket over a pot of boiling water and steam for 10 to 12 minutes until tender. Alternatively, place the potatoes in a saucepan, cover with boiling water, and simmer gently for 8 to 10 minutes until just cooked through. Drain thoroughly and set aside.
Crack the eggs into a jug and beat them thoroughly with a fork until well combined. Season generously with black pepper and a pinch of salt. Use scissors to snip the chives into small pieces and stir them into the egg mixture.
Preheat your grill to medium-high. Add a little more butter to the frying pan and distribute the cooked potatoes evenly across the base. Pour the egg and chive mixture evenly over the potatoes, gently stirring to distribute the ingredients. Cook over medium heat for approximately 15 minutes until the edges are set and the bottom is golden brown. You can lift the omelette gently with a fish slice to check the underside.
Carefully place the frying pan under the preheated grill, ensuring the handle remains outside the oven to prevent burning. Grill for 1 to 2 minutes until the top is set and lightly golden. Slide the omelette onto a serving plate and serve warm, cut into wedges.
