Joe Anderson If you have some eggs, potatoes and a onion sitting around, then there’s nothing quite like a real spanish omelette. Generally these ingredients, along with some olive oil and some parsley are all that you’ll need, although in this recipe we’ve added in a few more ingredients.
Spanish Omelette (Tortilla) Recipe Ingredients
- 500g new potatoes (sliced)
- 1 onion
- 5 large mushrooms (sliced)
- 1 red pepper, 1 yellow pepper (sliced)
- 1/2 cup peas
- 150ml extra-virgin olive oil
- 3 tbsp chopped flatleaf parsley
- 6 beaten eggs
Method
Heat a large flat bottomed frying pan with the extra virgin olive oil and then put in the potatoes, onion, mushrooms, peppers and peas and cover with a lid or large plate. Leave cooking for around 30 mins or until the potatoes are soft, stirring gently on occasion.
Once the potatoes are cooked, add in the beaten eggs and parsley. Season with salt and pepper. Once the egg starts to stiffen, turn the omelette by placing a plate on top and turning the pan onto the plate. Slide the omelette in and cook once more for a few minutes. Repeat this step two more times then serve.
