Spanish Potato Omelette recipe

Spanish Potato Omelette

Spanish Potato Omelette recipe



  1. Leaving the skins on, slice the potatoes thinly.
  2. Peel, split, and slice onions.
  3. In a large saute pan, heat olive oil.
  4. Saute potatoes and onions and garlic on a low flame until the potatoes are soft and the onions are translucent.
  5. Remove with a slotted spoon and place the potato mxture in a greased round cake pan, spring form pan, cast iron frying pan or terra-cotta baking dish.
  6. Season eggs and pour over potatoes.
  7. Bake 20 minutes at 160 degrees C (Gas Mark 3) and then start testing.
  8. When the middle is set and the top slightly brown, it's done.
  9. Let set 5 minutes, run a knife around the outside and invert onto a round platter.

Serve at room temperature.

Serves 4

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