Spanish omelette
This easy potato omelette can be sliced and brought to a picnic or added to lunchboxes for a nourishing, hearty snack
SERVES
3
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
10
MINUTES
Ingredients
generous dash of olive oil
2 shallots, sliced
500g waxy potatoes, cut into think, circular slices
small bunch of thyme, removed from the stalk and chopped
6 eggs, lightly beaten
Method
Heat the oil in a pan and add the shallots and stir them, add the slices of potato and allow it cook over a low heat until the potatoes are softening.
Strain the potatoes and onion and stir them through the eggs. Season with some sea salt and cracked black pepper and add in the thyme. Heat another dash of oil and gently add the whole mixture into a pan that fits the ingredients snuggly.
Allow to cook over a low heat and gently nudge the edges with a spatula. When it is almost cooked through invert it onto a plate and slide it upside down back onto the pan. Cook for another few minutes. Allow to cool and slice into wedges. These freeze well and can be taken out for lunches or popped into a lunch box.
