A Spanish Omelette
An omellette for the connoisseur of delectable edibles
1 Onion, peeled and finely chopped
3 Peeled and thinly sliced potatoes
50 ml Olive oil
1 Three Cheeses Sauce
4 Med eggs
2 Chopped Spring onions
Green olives for garnish
Whisk together the eggs and three cheeses sauce.
In a non-stick frying pan heat the olive oil.
Fry the potato and onion together.
When the potato starts to brown on the edges add the eggs and spring onion.
Cover the potato and onions completely with the eggs.
Fry on a low heat until the egg starts to set.
Place a plate over the pan and turn the omelette on to the plate.
Slide the omelette back into the pan to cook the other side.
Shake the pan gently so that the omelette does not stick to the pan.
Once the egg is firm around the edges and soft in the middle, turn off the heat and slide the omelette on to a plate.
Let the omeletterest for about 5-10 minutes before serving.
Cut into wedges and serve with green olives as garnish.
Recipe serves: 2
Prep time: 10 minutes
Cooking time: 30 minutes