My second dish for the Spanish theme is the very traditional Spanish Omelette or Tortilla Espanoal (it sounds so much better in Spanish). I have never really made this in the true Spanish method. I usually add cheese and a throw it in a quiche dish but this time I have stuck to the recipe and method and it really does taste better.
3 T/s Olive Oil
4 Potatoes diced in 1 cm cubes
1 Red Onion
3 cloves garlic
4 T/s Flat leaf Parsley chopped
Salt and Pepper to taste
Heat oil in frying pan until hot and then add potato, onion and garlic. Toss the potato well to ensure they are well coated in oil. Reduce the temperature and cook for 15mins covered stirring occasionally so the potato doesn’t stick.
Once the potato has softened remove it from the pan. Put the eggs in a bowl and mix with a fork adding the parsley. Add the potato and onion mix to the eggs. Pour mixture back in the saucepan and return to the heat.
Spread the potato evenly over the bottom of the pan and cook gently on a low heat. Once the bottom has set and the omelette is reasonably cooked turn the omelette.