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![Spanish omelette](data:image/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSI1ODUiIGhlaWdodD0iNTg1IiB2aWV3Qm94PSIwIDAgNTg1IDU4NSI+PHJlY3Qgd2lkdGg9IjEwMCUiIGhlaWdodD0iMTAwJSIgc3R5bGU9ImZpbGw6I2NmZDRkYjtmaWxsLW9wYWNpdHk6IDAuMTsiLz48L3N2Zz4=)
![Spanish omelette](https://foodlovi.com/wp-content/uploads/2023/04/Spanish-omelette-585x585.jpg)
Ingredients
- 2 large potatoes, quartered
- 6 eggs
- 2 tablespoons olive oil
- 1 Spanish onion, chopped
- salt and freshly ground black pepper
Instructions
- Boil the potatoes in a saucepan of salted water for 15–20 minutes until
just tender. Drain and leave until cool enough to handle, then cut the
potatoes into slices. - Beat the eggs in a bowl with salt and pepper to taste.
- Heat the oil in a deep non-stick frying pan over a low heat, add the
onion and diced potatoes, and sauté for 10–15 minutes, stirring
frequently, until soft and golden. Preheat the grill to hot. - Add the eggs to the frying pan, and cook undisturbed for 5 minutes or
until the eggs are just beginning to set in the centre. Slide the frying pan
under the hot grill, and cook for a few minutes until the top is golden
brown. Serve the omelette hot or cold, cut into wedges.