Spanish Omelette Recipe
Summary
Preparation Time10 MinCooking Time35 Min
Ready In45 MinDifficulty LevelEasy
Health IndexHealthyServings3
HealthyHigh Protein
Ingredients
| Vegetable oil | 2 Tablespoon | |
| 3 large potatoes, very thinly sliced | ||
| Onion | 1 Large, thinly sliced | |
| Eggs | 6 | |
| Paprika | 1/2 Teaspoon | |
| black pepper | 1 | |
| Dash of Tabasco sauce | ||
Directions
Preheat the oven to 150°C/300°F/gas mark 2.
Use the oil to grease a 22 x 30 cm baking tray.
Heat the oil in a large frying pan and cook the potatoes until nearly soft, then add the onion and cook until it is transparent.
Turn into a large bowl and set aside to cool.
Lightly beat the eggs and pour over the potatoes and onion.
Add the paprika, pepper and Tabasco sauce and mix well.
Tip the mixture into the baking tray and cook in the oven for about 35 minutes until the centre is cooked (it should wobble when shaken).
Alternatively, if your frying pan has an ovenproof handle, pour the mixture back into the frying pan, cook for a few minutes over a low heat, then place in the oven for 30 minutes.
Use the oil to grease a 22 x 30 cm baking tray.
Heat the oil in a large frying pan and cook the potatoes until nearly soft, then add the onion and cook until it is transparent.
Turn into a large bowl and set aside to cool.
Lightly beat the eggs and pour over the potatoes and onion.
Add the paprika, pepper and Tabasco sauce and mix well.
Tip the mixture into the baking tray and cook in the oven for about 35 minutes until the centre is cooked (it should wobble when shaken).
Alternatively, if your frying pan has an ovenproof handle, pour the mixture back into the frying pan, cook for a few minutes over a low heat, then place in the oven for 30 minutes.
Chef
