Easy Spanish Omelette Recipe With British Potatoes | RootZero

Name: Easy Spanish Omelette Recipe With British Potatoes | RootZero
Ingredients: For every pack of ROOT ZERO spuds sold, we donate 0.5p to the Bumblebee Conservation Trust.; * 1g carbon omitted = 1g carbon removed plus 10% extra, making us Carbon Neutral.; Climate Action; Pioneering Packaging; Responsibly Grown; Root Zero Manifesto; Spectacular Recipes; Our Community; Projects; Stockists; Newsletter; Ingredients; Directions; Skill Level: beginner; Serves: 4; 150 ml olive oil; 3 Onions, finely sliced; 500 g Root Zero Potatoes, sliced into 3mm pieces; 6 Eggs; Salt to season; Optional chopped parsley to finish; Heat the oil in a 26cm non-stick frying pan; Cook half of the onions and potatoes together for 15-20 minutes over a medium heat until the onions are caramelized and the potatoes are tender throughout; Use a slotted spoon to lift the cooked vegetables into a bowl and repeat with the second batch of onions and potatoes until all the vegetables are cooked; Crack the eggs into the bowl with the potato mixture and fold the eggs through the potatoes to combine and gently break each yolk; Season well with salt and mix again to combine. At this stage you could add any leftover cooked vegetables to the omelette mixture.; Cover the bowl with foil and set aside to rest for 15 minutes. This will allow the starch from the potatoes to mix with the egg, resulting in a creamier omelette.; Tip out the excess oil from the pan (save it to roast vegetables in the oven).; Heat the pan over a high heat and tip the potato and egg mixture from the bowl back into the pan. Cook, without disturbing, for 2 minutes.; Turn the heat down to low and cook for a further 3 minutes. Check that the egg is not sticking to the sides of the pan by gently lifting it away with a spatula.

rootzero.co.uk

This 5 ingredients Spanish omelette recipe is easy to make at home. Root Zero is a dedicated climate partner, growing carbon neutral British potatoes.

Keywords

Climate Change
Carbon Neutral
Planet Friendly Potatoes

View Original

Share this recipe:

Ingredients

For every pack of ROOT ZERO spuds sold, we donate 0.5p to the Bumblebee Conservation Trust.
* 1g carbon omitted = 1g carbon removed plus 10% extra, making us Carbon Neutral.
Climate Action
Pioneering Packaging
Responsibly Grown
Root Zero Manifesto
Spectacular Recipes
Our Community
Projects
Stockists
Newsletter
Ingredients
Directions
Skill Level: beginner
Serves: 4
150 ml olive oil
3 Onions, finely sliced
500 g Root Zero Potatoes, sliced into 3mm pieces
6 Eggs
Salt to season
Optional chopped parsley to finish
Heat the oil in a 26cm non-stick frying pan
Cook half of the onions and potatoes together for 15-20 minutes over a medium heat until the onions are caramelized and the potatoes are tender throughout
Use a slotted spoon to lift the cooked vegetables into a bowl and repeat with the second batch of onions and potatoes until all the vegetables are cooked
Crack the eggs into the bowl with the potato mixture and fold the eggs through the potatoes to combine and gently break each yolk
Season well with salt and mix again to combine. At this stage you could add any leftover cooked vegetables to the omelette mixture.
Cover the bowl with foil and set aside to rest for 15 minutes. This will allow the starch from the potatoes to mix with the egg, resulting in a creamier omelette.
Tip out the excess oil from the pan (save it to roast vegetables in the oven).
Heat the pan over a high heat and tip the potato and egg mixture from the bowl back into the pan. Cook, without disturbing, for 2 minutes.
Turn the heat down to low and cook for a further 3 minutes. Check that the egg is not sticking to the sides of the pan by gently lifting it away with a spatula.
Turn the heat down to low again, and cook the omelette for a final 3 minutes.
Remove the omelette from the heat and place a large serving plate on top of the pan. Flip the pan over to remove the omelette and top with parsley, if you have some. Serve warm or at room temperature.
Next Recipe