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Omelet (Spanish & French)

Ingredients Quantity
Eggs 2 pieces
Cheddar cheese (grated) 2 tbsp
Oil/butter 2 tsp
Salt & pepper as required
To Serve
Bread (toasted) 2 slices
Butter as required
Eggs 6 pieces
Potatoes 500 g (2 large)
White onion 1
Olive oil 3 tbsp
Flat leaf parsley (chopped) 3 tbsp


  1. Scrape the potatoes or you could even leave the skin on, if preferred. Cut them into thick slices and add finely chopped onion.
  2. Heat oil in a large frying pan, add the potatoes, onions and cook gently, keeping partially covered for 30 minutes, stirring occasionally until the potatoes are well softened. Strain the potatoes and onions through a colander into a large bowl (set the strained oil aside).
  3. Beat eggs separately, and then stir into the potato-onion mixture with plenty of finely chopped parsley and salt & pepper to taste. Heat a little of the strained oil in a pan, tip the mixture into the pan and cook on a moderate heat while using a spatula to shape the omelet into a cushion.
  4. When almost set, invert on to a plate and slide back into the pan to cook the other side for a few more minutes. Invert twice more, cooking the omelet briefly each time and pressing the edges to keep the cushion shape. Slide on to a plate and cool for 10 minutes before serving.

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