This is one of the first things I learned to cook and I still love it to this day! It tastes even better as leftovers.
- 500g new potatoes chopped into slices
- 1 onion diced
- 150ml olive oil
- 6 eggs
- 3 tablespoons of flat leaf parsley
- Optional extra: grated cheese
- Optional extra: chorizo
- Optional extra: asparagus
- Optional extra: red peppers
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)
If you are adding the peppers/chorizo/asparagus- fry these now in the oil you used for the potatoes.
Beat the eggs separately, then stir into the potatoes with the parsley ( and your optional extras) and plenty of salt and pepper. (At this point if you are using cheese add it.) Heat a little of the strained oil in a smaller pan. Tip everything into the pan and cook on a moderate heat.
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.