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AAF’s Recipe of the Day

The fabled Spanish Potato omelet! Mango is waiting for this one, knife and fork at the ready. You can make it plain, with just the eggs and the potatoes or with roasted red bell peppers. Either way, yum!

Say for 4 to 6 persons you’ll need 1 kilogram of new potatoes, skin on, 1 large yellow onion, 1 oz of chopped parsley, 8 free range eggs, salt & pepper to taste, and a little olive oil. Cut the potatoes into thick slices and chop the onion finely. 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, ’cause it’s all good)).

Beat the eggs separately, then stir into the potatoes with the parsley, add salt and pepper to your taste. 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.

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. Voila. Some people use a sprinkling of Gruyere cheese and stick it under the grill. I always add a little balsamic vinegar to my helping. This recipe is versatile, you can use Swiss chard instead of parsley (or both), use bell peppers, or eggplants, courgettes. Then there’s the one with thick slabs of bacon thrown into it….it’s endless.