Recipe exchange

From my sister’s friend Jen:

Spanish Omelette

10oz potatoes
half an onion
5 eggs
cupful of peas (frozen is fine)
handful of spinach leaves/watercress/rocket
any other vegatables you have kicking about

Peel the potato and slice as thinly as possible, sprinkle some salt over the slices.

Heat 2 tablespoons of oil in a large frying pan, then add the potatoes and cook for 5 minutes, turning regularly.

Dice the onion and add to the potatoes. Cover and cook for a further 5 minutes, or until the potato and onion are soft.

Lightly beat the 5 eggs in a large bowl and season with salt and pepper.

Add the peas, leaves, and whatever other vegetables you’re adding and mix in. Then add the potatoes and onion.

Heat one tablespoon of oil in the frying pan. When hot, pour in the egg mixture and immediately turn the heat down to the lowest setting. Cook for 15 minutes.

When there is hardly any liquid left on the top, put the frying pan under the grill for 5 minutes.

Serve with whatever you want, it’ll serve 3 people, and it’s also really nice cold the next day!

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