Wednesday, January 7, 2009

Spanish Omelette


900 gm potatoes - thickly sliced
2 tbsp olive oil
1 large Spanish onion - sliced
100 gm frozen peas - thawed
175 gm cheddar cheese - grated
4 tbsp chopped fresh parsley
6 medium eggs - beaten


Cook potatoes for 10-15 minutes until just tender. Drain and cool.

Heat the oil in a large frying pan and cook the onion for 5-6 minutes until soft and golden. Layer potatoes, onion, peas, two-third of the cheese and parsley in the pan, pressing down well and seasoning between the layers.

Pour over eggs and sprinkle with remaining cheese. Cook gently for 5-8 minutes until base is set. Transfer pan to a preheated medium grill and cook for 8-10 minutes until omelette is set and golden. Serve hot or cold.

Serves 4

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