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Galvin Brothers' Spanish omelette recipe
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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
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
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Energy
1330kj
319kcal
16%
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Fat
21g
30%
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Saturates
4g
21%
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Sugars
3g
3%
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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.
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