A traditional Spanish dish, beautiful enjoyed any time of day as a light lunch or savoury brunch, this tasty omelette is packed full of melted cheese, hearty potato slices and caramelised Spanish onions. Enjoy hot with a light side salad or pack refrigerated leftovers as a delicious lunchbox snack.
Cheesy spanish omelette
2 tablespoon vegetable oil
2 red onions, cut into thin wedges
750 gram can small potatoes, drained, thickly sliced
6 eggs, at room temperature
1/2 cup shredded parmesan
Cheesy spanish omelette
Preheat an oven-grill to moderate.
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Heat oil in a non-stick frying pan over moderate heat. Add onion and potato to pan. Cook, stirring, 5 minutes, or until onion has softened and potato is lightly browned.
Whisk eggs and parmesan in a jug. Season. Pour mixture over potato mixture. Reduce heat to low; cook 10 minutes, or until base is golden.
Place frying pan under grill. Cook 3 minutes, or until set and golden. Cut into wedges to serve.
