A Spanish omelette (of sorts)

Summer

Got a lot of eggs? Well, this is the recipe for you. It’s simple quick and delicious. You can add mature cheddar cheese if you like, or chunks of spicy chorizo perhaps, or, you can keep it a little more traditional, like we have here.

Serves 6

Ingredients

750g of new potatoes scrubbed and sliced (about £1 thickness)
12 organic eggs
200ml (extra- virgin olive oil
2 medium onions, thinly sliced
½ tsp of dried chilli flakes
2 - 3 tsp of sweet paprika (or smoked it you prefer)
2 sprigs of rosemary leaves torn from stems and roughly chopped
Sea salt and freshly ground black pepper

Method

Place a large frying pan over a low–medium heat and add the olive oil. When it’s warm, add the sliced potatoes and onion and cook, stirring regularly, for 6–8 minutes. Season the potatoes and onions well with salt and pepper.

Sprinkle over the chilli flakes and paprika and continue to cook for 15–20 minutes until everything is nicely softened, but not browned, or, until the potatoes are just beginning to break up.

Crack the eggs into a bowl and season them well. Whisk them thoroughly. Pour the eggs over the potatoes and using a fork or spatula move everything around, evening it all out and settling it all down. Sprinkle with a touch more rosemary and a touch more chilli if you like then turn down the heat and cook for 3 – 4 minutes, or until the omelette is beginning to firm up on the underside.

Set the omelette under a preheated grill and cook for a further 2 – 3 minutes or until it’s just cooked through and set.

3. Place a flat board lined with greaseproof paper over the top of the pan and carefully flip the pan, inverting the omelette onto the plate. Allow it to rest for at least 5 minutes before serving with a dressed green salad.

3.Crack the eggs into a bowl and season them well. Whisk them thoroughly. Pour the eggs over the potatoes and using a fork or spatula move everything around, evening it all out and settling it all down. Sprinkle with a touch more rosemary and a touch more chilli if you like then turn down the heat and cookfor 3– 4minutes,oruntil the omelette is beginning to firm upon the underside.

4.Set the omelette under a preheated grill and cook for a further 2 – 3 minutes or until it’s just cooked through and set.

5.Place a flatboard lined with greaseproof paper overthe top of the pan and carefully flip the pan, inverting the omelette onto the plate.Allow it to rest for at le

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