CATEGORY SusieB Snacks
PREP TIME 20 mins
COOK TIME 35 mins
SERVINGS Original recipe yield:
Serves 6 as a main course served with salad and is Ratings: Reviews:0
6 large potatoes
2 onions
2 cloves of garlic (optional)
12 eggs
1 tablespoon of chopped flat leaf parsley
200 ml corn or vegetable oil for frying
Salt and black pepper to taste
Direction
Peel and chop the potatoes into 1 inch cubes
Finely chop the onions
Peel and crush the garlic
Beat the eggs
Pre heat the oven to 180 degrees c.
Heat the oil in the frying pan over a medium heat and add the potatoes, cook gently until soft but not brown and crispy (this should take about 15 minutes) add the chopped onions and crushed garlic for the last 5 minutes of cooking and stir through. Once the mixture has cooked through so that the onions are just softened, remove from the heat and strain the mixture to remove the oil from the pan. Return the pan to the heat and add the beaten eggs to the pan, followed by the potato and onion mixture, salt and pepper to taste and finally the chopped parsley. Just cook for about 2 minutes and then transfer to the oven and remove the handle. Bake for about 25 minutes until the omelette has set in the centre.
Remove from the oven and either serve straight from the pan or if you’re brave enough, invert the frying pan over a large plate or tray to serve with style!!
This is fantastic hot or cold, either with a salad for a main meal, just a slice with some crusty bread for either breakfast or lunch or cut into bite sized squares for party food. Fabulous for either the kids’ lunch boxes or a picnic. You will wonder how you ever managed without having a tortilla in the fridge!!
TIPS: If you have a red pepper or two in the fridge, slice and add at the same time as the onions for a bit of extra colour and flavour. Chorizo, ham, spinach, green beans can all be added for extra pizzazz and flavour!!
Try serving a slice with a dollop of tomato ketchup – mmmmmm…..
