Baby Spanish omelettes

Babiche Martens

A Spanish omelette is made with chopped up potatoes and sometimes vegetables. It is served as an open omelette rather than more traditional omelettes which are folded.

Omelette

¼ cup	Olive oil
1	Onion, chopped
500 g	Agria potatoes, thinly sliced
6	Eggs (Main)
¼ cup	Fresh parsley, chopped

Topping

¼ cup	Capers, chopped (Main)
¼ cup	Black olives, chopped
1 Tbsp	Olive oil
1 Tbsp	Lemon juice

Directions

1. Heat the oil in a frying pan, add the onion and potatoes and cook very slowly for 25 minutes until the potatoes are soft.
2. In a large bowl, beat the egg lightly with a folk, add the parsley and season with salt and pepper.
3. Using a small 12cm frying pan, fill with a quarter of the mixture, cook slowly until half cooked.
4. Slide the omelette on to a flat plate, slide it back into the pan to cook the other side. Continue with the rest of the mixture.
5. Serve warm with a little topping on each.