This thick omelette is bulked out with potatoes and flavoured with herbs, it’s easy to cook too! Try it out!
|Serves||Preparation Time||Cooking Time|
|4 People||20 Minutes||20 Minutes|
- 3 tsps (teaspoons) olive oil
- 250 gms potatoes, thickly sliced
- 1 small onion, halved and sliced
- 2 garlic cloves, chopped
- ½ tsp smoked paprika
- ½ tsp dried oregano
- 3 tsps chopped parsley, plus a few extra leaves to garnish (optional)
- 6 large eggs
Heat the oil in a deep 20cm non-stick frying pan. Fry the potatoes, onion and garlic for 10 mins until tender. Stir in the paprika and fry for 1 min more.
Beat the eggs adding dried or fresh herbs into it, then pour into the pan. Stir to prevcnt the egg to set on the bottom of the pan.
Leave alone to cook slowly over a very low heat for 10 mins until set, except for the very top.
Carefully slide the tortilla onto a plate. Slide back into the pan, with the uncooked top now on the bottom, and cook for 1-2 mins more.
Garnish with parsley, if using, wrap in foil and serve warm or chilled.