Page 24 - Veggiefood Presentation

Spanish omelette

Ingredients Method

500g waxy potatoes Finely slice the onions and chop the red
Knob of butter pepper, removing the seeds. Cut the potatoes
into roughly ½ cm slices.
2 small onions, finely sliced
Heat a knob of butter in a medium (about
1 red pepper, finely chopped 24cm) frying pan over a low heat and cook
8 eggs gently for 10 – 15 until starting to go brown,

25g chopped chives add the peppers and cook for a further 5
salt and pepper to taste minutes.
Put the potatoes in a steamer over boiling
water for 10 - 12 minutes to soften. If you don’t
have a steamer, put in a saucepan, cover with
boiling water and simmer gently for around 8 -
10 minutes until just cooked through and drain
well.
Break the eggs into a jug and beat with a fork,
season with a generous grind of pepper and a
pinch of salt. Use scissors to snip the chives
into small pieces and stir in.

Heat the grill. Add a little more butter to the
frying pan and add the potatoes. Pour over the
egg mixture. Cook for 15 minutes until almost
set and golden brown underneath - you can use
a fish slice to lift the omelette up and check.
Put the frying pan under the grill. Make sure
the handle is outside the oven as it will become
very hot and can burn. Cook for a further
minute or two and serve.