Classic Spanish Potato Omelette
Sometimes it’s not making a quick, or easy meal that’s the problem – it’ s making one that’s both easy, and interesting. It’s so tempting to rely on the same stand-bys and to always use the same flavours.
To me, working out the combination of flavours that captures a particular cuisine or flavour is always a revelation, and it can be so easy to apply. Rosemary and smoked paprika just takes me right to Spain. Serve this simple omelette with salad or vegetables.
- 1 red onion
- Approx. 2.5 leftover baked potatoes
- 6 eggs
- 1 heaped teaspoon garlic granules
- 1 heaped teaspoon smoked paprika
- 1 handful fresh rosemary
- Olive oil for frying
- Dice the onion and the potatoes. If you don't have leftover cooked potatoes, just cut them into 1-2cm square cubes and they should cook in about 10 minutes.
- Crack and beat the eggs. Add the garlic and smoked paprika and mix well.
- Wash and tear the rosemary, discarding any tough stems. Mix into the egg.
- Switch on the grill to preheat.
- Heat a splash of olive oil over a moderate heat and fry the onion until it starts to soften.
- Add the potatoes, and more oil if the pan has dried out. Cook the potatoes, stirring frequently, until they start to brown.
- Pour in the egg mixture, ensuring that all the potato is mixed in. You may need to stir it quickly before it starts to set, or tilt the pan.
- Continue to cook on a low or moderate heat until the sides of the omelette have hardened, then pop it under the grill. It's done when the egg has all cooked - take a biopsy with a knife if you're not sure.