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3 medium eggs
250g potatoes, finely sliced
1 small onion finely chopped
4 tablespoons of olive oil
Salt
Pepper
preparation 10 mins • you cook for 7 mins •
Serves 2
Watch a 30 second preview of my cook-along video below
A Spanish tapas classic that can be served hot or prepared in advance and eaten cold. This dish brings back memories of lovely hot holiday nights! It's a great example of a recipe that, whilst using only a handful of ingredients, is really tasty and popular. This is a three part recipe. In part one we gently cook the potatoes and onions. In part two we add the eggs and in part three we turn out the omelette.
Small frying pan with lid, or alternatively a dinner plate to cover
Large measuring jug
Fork to whisk the eggs
Spoon to stir
Chopping board or plate to turn the omelette out
Kitchen roll
Palate knife would be useful but not essential
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Before you start have the potato and onion out and prepared. Put your small frying pan on a high heat and click here!
Before you start crack the eggs into a measuring jug and click here!
Take your pan out from under the grill and click here!
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This week's newsletter recipe is for my Tangy Lamb Tagine. This is a great dish packed with flavour - all you have to do is throw a bunch of ingredients in a pot and let them cook for a couple of hours and the result is magic! Slow cooked lamb shoulder, with the sweetness of apricot and the gentle heat of cayenne pepper - this dish will warm up your senses in no time.
Throughout November, the theme for my newsletters is 'Winter Warmers'. Each of this month's delicious recipes contain just enough spice to warm those winter months. I have 4 great exclusive recipes and cook-along videos for you, from Satay Pork to Curried Cauliflower Soup. With valuable cooking tips & fun food news from around the web, sign up for free today.
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Put a small frying pan on the hob on a high heat. Add three tablespoons of olive oil and, when hot, add the onions and potato to the pan. Throw in a good pinch of salt and pepper, gently stir and turn the heat down to medium. Place a lid or dinner plate on top of the frying pan and cook for 15 minutes, stirring occasionally to ensure that nothing browns too much.
After 15 minutes, take the pan off the heat and crack three eggs into your measuring jug. Gently whisk the eggs and then empty the potato and onion from the pan INTO the measuring jug. Use a piece of kitchen roll to wipe any bits from inside the pan and then pop it back on the hob on a high heat. Whilst the pan is heating up, add a pinch of salt and pepper to the jug and gently mix, ensuring the potato doesn't completely break up.
Pour a tablespoon of olive oil into the pan on the hob and pour the contents of the jug into the pan. Gently spread the potato out into even layer. Turn the heat down to medium and cook for 5 minutes.
Whilst the omelette is cooking on the hob, turn your grill on high to get nice and hot. After the 5 minutes cooking is up, pop the pan under the grill for 2 minutes to brown lightly, as in the photo below.
To turn the omelette out, run a palate knife around the edge of the pan. Put a chopping board or plate on top, and holding both, turn the pan upside down.
To serve, either eat immediately or leave to cool before serving with a nice summer salad.
I hope that you enjoy it.
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