Wednesday, 17 September 2014

Spanish Omelette

I've been super organised and made a meal planner for the week. I even did some prep in advance to make this Spanish Omelette super quick. So when I had a spare few minutes yesterday, I chopped the spuds, sliced the onions and cooked them. Once cool, I put them away in the fridge until I needed them today.

I think I will do this with all potatoes that might be about to go off, but I'll cook them and put them in the freezer.

So today, I just had to beat the eggs and plop the potatoes and onions in with some seasoning. Bang it in the pan, make a great salad and that's dinner done.

Serves 6
1kg potatoes, cubed
2 large onions, sliced
8 eggs, beaten
Mild olive oil

In one pan, gently cook the potatoes on a medium heat in a tablespoon of olive oil. Cook until tender, season with salt and pepper. Whilst the potatoes are cooking, slowly cook the onions in another tablespoon of olive oil. Once the onions are translucent and tender, you could now make the omelette or put the potatoes and onions in the fridge for the next day. Add the potatoes and onions to the beaten and seasoned egg. Cook in a large pan on a medium to low heat. Once the egg starts to go solid, you can put the pan under the grill to firm up. Serve with a salad. Can be eaten cold too.

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