SPAN­ISH POTATO AND CARAMELISED ONION OMELETTE

Dish - - BREAK AN EGG -

This is de­li­cious hot, warm or at room tem­per­a­ture.

600 grams waxy pota­toes, scrubbed and diced 2cm pieces 1 ta­ble­spoon olive oil 1 ta­ble­spoon but­ter 8 large eggs, size 7 4 ta­ble­spoons cream 2 cloves gar­lic, crushed 2 tea­spoons smoked pa­prika ¼ cup finely chopped pars­ley ¾ cup grated Parme­san cheese sea salt and ground pep­per ½ cup pur­chased onion jam or caramelised onions 12 large green olives

Pre­heat the oven to 200°C.

POTA­TOES: Cook the pota­toes in boil­ing salted wa­ter un­til just ten­der. Drain well. Heat the oil and but­ter in a large oven­proof sauté pan, add the pota­toes and cook for 10 min­utes un­til golden.

OMELETTE: Put the eggs, cream, gar­lic, pa­prika, pars­ley and Parme­san in a bowl, sea­son gen­er­ously and whisk to­gether. Pour the egg mix­ture over the pota­toes and dis­trib­ute evenly. Dol­lop over the onion jam and the olives. Cook for 5 min­utes on the stove top then bake in the oven for 15–18 min­utes or un­til cooked through and set in the mid­dle.

TO SERVE: Sprin­kle with ex­tra Parme­san if de­sired. SERVES 4-6

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