Recipe: Baby spanish omelettes

Spanish omelette. Photo / Babiche Martens

Serves 4

• ¼ cup olive oil
• 1 onion, chopped
• 500g agria potatoes, sliced thinly
• 6 eggs
• ¼ cup chopped parsley
• Salt and pepper, to taste

For topping, mix
• ¼ cup capers, chopped
• ¼ cup black olives, chopped
• 1 Tbsp olive oil
• 1 Tbsp lemon juice
• Salt and pepper to taste

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. 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.

4. Serve warm with a little topping on each.