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Spanish Omelette

By: Katrina Butterworth
Spanish Omelette

Method

  1. Prick potato all over with a fork. Place on outside edge of microwave turntable. Microwave on high (100%) for 4 minutes or until tender. Allow to cool. Thinly slice.
  2. Heat oil and butter in a frying pan over medium-low heat. Add onion. Cook, stirring, for 10 minutes or until onion is soft.
  3. Meanwhile, beat eggs and 2 tablespoons cold water in a bowl until combined. Season with pepper. Preheat grill on high.
  4. Add potato to pan. Pour over egg mixture. Tilt pan so egg covers base. Cook for 1 minute or until almost set.
  5. Place pan under grill. Grill until omelette is lightly browned. Cut into quarters. Sprinkle with parsley. Serve with salad.
More about the Author

Katrina Butterworth

Photographer and foodie, equally passionate about both, Katrina combines her love for photography and food. This has allowed her to create some amazing recipes all based around the Happy Hormones eating guidelines of high antioxidant content and alkaline in nature.