I’ve just been paid, yet I have no money, story of my life. So I had to bypass my beloved Waitrose (which I can’t really afford to shop in anyway) and go to Tesco (insert sad face emoji here). Why does Tesco have that horrible strip lighting that makes everyone one look like shit? Reminds me of a giant kebab shop – people walking around aimlessly looking pasty, drunk and miserable. Although that being said, my shop only came to £5.06 so perhaps it was worth the misery. Muchas gracias Tesco.
Serves 4 / Hands on time 40 mins / Total time 1 hr / V Gf Df
350g new potatoes, sliced
Small red onion, finely sliced
1 garlic clove, chopped
1 Tbs olive oil
5 large eggs, beaten
Handful of freshly chopped parsley
Salad leaves to serve
1. Slice the new potatoes (roughly half a centimetre thin) and finely slice the red onion and the garlic. Heat a tablespoon of olive oil in a medium sized, non-stick saucepan, on a medium to low heat. Add the potato, onion and garlic slices to the pan and coat them evenly in the oil by turning them a few times.
2. Cover with a lid and leave to cook for 30 minutes flipping the potatoes occasionally (be careful to not break up the potatoes too much.
3. Once the potatoes are soft, remove from the heat but keep the heat on. In a separate bowl, beat 5 eggs together with a handful of chopped parsley and good pinch of salt and pepper. Tumble the potatoes into the egg mixture and give it careful stir, making sure the potatoes are suitably covered.
4. Put the saucepan back on the hob and add a little more oil before pouring the mixture back into the pan. Spread the mixture out evenly with a spoon and cover again for 15-20 minutes, (or until the egg is visibly cooked on top).
5. Loosen the edges of the omelette with a knife before carefully inverting it onto a plate (preferably a similar size to the saucepan). Slide the omelette carefully back into the hot pan and cook for a father 5 minutes on the other side to allow the top of the omelette to colour.
6. Turn out onto a plate and leave to cool for 10-15 minutes. Serve warm with a bowl of simply dressed leaves.
If you’ve had a go at making my Spanish omelette or any of my other recipes, I’d love to hear about it @corrieheale email@example.com