Spanish Omelette

Spanish Omelette

Make it with Calivirgin Premium Extra Virgin Olive Oil or your favorite flavored Calivirgin Olive Oil.

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Spanish Omelette
Make an omelette the Catalonian way, a classic dish made simple with only 5 ingredients. This omelette is great with our Calivirgin Olive Oil but you can also use your favorite Calivirgin flavored oil. We recommend substituting a portion of the olive oil with some Jalapeno Garlic or White Truffle.
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Prep Time 10 minutes
Cook Time 50 minutes
Servings
4 servings
Ingredients
  • 1 white onion chopped
  • 6 eggs
  • 10 tablespoons Calivirgin Premium Extra Virgin Olive Oil
  • 1 1/4 pounds white potato
  • 3 tablespoons flat leaf parsley chopped
  • 2 teaspoons Calivirgin Dipping Spices optional
Prep Time 10 minutes
Cook Time 50 minutes
Servings
4 servings
Ingredients
  • 1 white onion chopped
  • 6 eggs
  • 10 tablespoons Calivirgin Premium Extra Virgin Olive Oil
  • 1 1/4 pounds white potato
  • 3 tablespoons flat leaf parsley chopped
  • 2 teaspoons Calivirgin Dipping Spices optional
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Instructions
  1. Peel potatoes or leave the skins on, if you prefer. Cut them into thick slices. Chop 1 onion.
  2. Heat Calivirgin Premium Extra Virgin Olive Oil in a large frying pan, add the potatoes and onion and stew gently, partially covered, for 30 minutes, stirring occasionally until the potatoes are softened. Strain the potatoes and onion through a colander into a large bowl (set the strained oil aside).
  3. Beat 6 eggs separately, then stir into the potatoes with 3 tbsp chopped flat-leaf parsley and as much salt and pepper as you like (you can also substitute the salt and pepper for Calivirgin Dipping Spices). Heat half of the strained oil in a smaller pan.
  4. Tip everything into the pan and cook on a moderate heat, using a spatula to shape the omelette into a cushion.
Recipe Notes

Recipe by Mary Cadogan


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