This traditional Spanish dish is delicious at any time of day. Serve as an alternative to a cooked breakfast, or with a salad for lunch or dinner.
Boil the potatoes in lightly salted water until cooked through and tender (approximately 10-12 minutes).
Drain the potatoes and allow to cool before slicing into 1cm slices.
Heat the oil in an oven-proof frying pan over a low-medium heat. Once hot, add the onions and gently sweat without letting them turn brown.
Once the onions are soft, add the potatoes to the pan and reduce the heat. If your frying pan isn’t oven proof, transfer the mixture to a round baking dish.
Crack the eggs into a bowl, season with a pinch of salt and pepper and add the chopped parsley. Ask the children to beat the mixture together using a fork – they’ll love getting involved at this stage!
Get your little helpers to pour the egg mixture over the potatoes and onions.
Cook in an oven set to Gas Mark 3, 160°C, fan 140°C for 20-25 minutes, or until the egg is cooked and golden on top.
Remove from the oven and leave to cool for 5 minutes before turning out and serving onto plates.
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