Super Summery Spanish Omelette

This is such an easy recipe but so delicious and perfect for a summer lunch outdoors with family or friends. I dress mine up with rocket and serrano to add that little extra! It can be eaten hot or cold, so crack open the cervezas and enjoy.

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Ingredients

  • 400g Of cooked new potatoes
  • A sprinkle of fresh dill
  • 1 Shallot/small onion
  • 5 Large eggs
  • Rapseed Oil
  • 3 Slices of serrano ham
  • 2 Handfuls of rocket leaves

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  1. Heat a dash of oil in a large frying pan, making sure to coat all the pan
  2. Saute the onions until soft
  3. Meanwhile sprinkle the cooked new potatoes with dill and slice into small pieces (whatever size you prefer)
  4. Beat the eggs in a large bowl then mix the potatoes in
  5. Preheat the grill
  6. Transfer the potato and egg mix into the frying pan and leave to cook on a low heat for 25 minutes.
  7. Using a palette knife occasionally push the edges of the omelette in, to create the traditional inverted edges.
  8. When almost done pop the omelette under the grill for 4 minutes to crisp up the top
  9. When out the oven pop a plate on top of the saucepan and quickly flip the omelette onto the plate.
  10. Garnish with rocket and thin slices of serrano ham
  11. Pop open a beer and enjoy!

 

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