Spanish Omelette – dinner in under 30 minutes

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Need a quick go-to dish that will have dinner on the table in under half an hour ? Maybe looking for a Sunday morning breakfast recipe or a lunch box alternative to sandwiches ?

Here it is – Spanish Omelette – full of crispy potatoes, sweet onions, garlic and fresh eggs – YUM.
Traditionally, the potato would be cut into slices and roasted with the onion and garlic before being added to the eggs. In order to speed things up I have altered the recipe but the results are still just as yummy.

Spanish Omelette 

3 large potatoes or sweet potato
1 large Spanish (red) onion
2 cloves garlic
olive oil
6 eggs
1/4 cup milk
salt and pepper
a good handful of parsley
a few sprigs of thyme (optional)

Method :
Heat a heavy based frypan and add a good splash of olive oil.
Cut potato into small cubes of about 1cm. Slice onions and garlic thinly.
Place potato in hot oil and fry for a few minutes until they start to soften. Add onion and keep cooking over medium heat until soft. When onions are soft and potato is crispy add garlic and cook for a minute or two. You don’t want to add the garlic too soon or it will burn and become bitter.
In a bowl whisk together eggs, milk, salt and pepper and herbs. Pour into frypan over potato and onions. Cook over a gentle heat for about 5-10 minutes checking regularly to make sure its not burning on the bottom. Once most of the egg has set you can either flip the omelette or, if you have an ovenproof pan, you can place in oven or under the grill to finish cooking the top.

Serve with a good grating of sharp cheese, a big salad and some avocado. This also goes well with a dollop of chutney or relish.

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