Difficulty: Easy, Cook Time: 20 Minutes, Core Ingredient: Eggs, Servings: 3 Servings, Calories: 326
Description: Classic Spanish Omelette recipe with sausages, spiked with caramelized onions, potato and basic spices. A breakfast favourite all over the world.
300 ml olive oil
1 medium onion, finely sliced
600 grams potatoes cut into thin slices
10 slices of sausages
6 medium egg, beaten
2 tablespoon extra-virgin olive oil
Chopped chives for garnish
Heat the olive oil in a large frying pan over a medium flame, add the onion and cook gently for 20 minutes until soft and brown. Rinse the potato slices under cold water and pat dry. Add the potato to the pan â€“ if it seems overcrowded, you can cook them in a couple of batches. Cook until the vegetables are tender and on the point of falling apart, then drain well, keeping the oil for your next omelette.
Add the chopped sausages, potato and onion to the beaten eggs, season well.
Put a pan over a medium heat and add the extra virgin olive oil. Turn to coat, and then, when hot, add the mixture â€“ it should almost fill the pan. Cook until it comes away from the edge of the pan, and looks about two thirds set.
Place a plate, or a saucepan lid, over the pan, and invert it so the omelette flips on to the plate. Slide it back in, tipping any liquid egg in with it. Cook until it is springy to the touch: be careful not to overcook it: it should still be moist in the middle, even if you prefer it cooked right through.
Serve hot with tea.
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