Nic's Spanish Omlette!

One of The Paddock's lovely customers who has supported us from the beginning - the early days of just eggs, potatoes and a few jars of honey has shared one of her favourite ways to cook some of The Paddock's produce. Thanks Nic!

Here’s a recipe I like to use for Spanish omelette.

If I don’t have parsley, then I just use a teaspoon of dried mixed herbs.

Sometimes I add other stuff like a clove of garlic (crushed) &/or some diced red pepper.  It’s so versatile, you can basically put in anything and it’s always yummy!

Nic x

Ingredients

·         500g new potatoes

·         1 onion, preferably white

·         150ml extra-virgin olive oil

·         3 tbsp chopped flatleaf parsley

·         6 eggs

Method

1.      Scrape the potatoes or leave the skins on, if you prefer. Cut them into thick slices. Chop the onion.

2.      Heat the 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 onions through a colander into a large bowl (set the strained oil aside).

3.      Beat the eggs separately, then stir into the potatoes with the parsley and plenty of salt and pepper. Heat a little of the strained oil in a smaller pan. Tip everything into the pan and cook on a moderate heat, using a spatula to shape the omelette into a cushion.

4.      When almost set, invert on a plate and slide back into the pan and cook a few more minutes. Invert twice more, cooking the omelette briefly each time and pressing the edges to keep the cushion shape. Slide on to a plate and cool for 10 minutes before serving.