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Galvin Brothers' Spanish omelette recipe

6 ratings

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. See method

Serves 4
15mins to prepare and 50mins to cook
319 calories / serving
Healthy

Ingredients

500g (1lb) new potatoes
1 small onion, finely sliced
6 eggs
3tbsp chopped parsley
100ml (3 ½floz) olive oil
2 pinches salt
2 pinches black pepper

If you haven't got any new potatoes, try dicing a large white potato instead

Each serving contains

Energy
1330kj
319kcal 16%
Fat
21g 30%
Saturates
4g 21%
Sugars
3g 3%
Salt
0.9g 14%

of the reference intake
Carbohydrate 21.5g Protein 13.4g Fibre 2.6g

Method

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.