• 4servings
  • 516calories

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Nutrition Info . . .

VitaminsA, B9, H, C, P
MineralsFluorine, Silicon, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. 500g new potatoes

  2. 1 onion , preferably white

  3. 150ml extra-virgin olive oil

  4. 3 tbsp chopped flatleaf parsley

  5. 6 eggs

Instructions Jump to Ingredients ↑

  1. Scrape the potatoes or leave the skins on, if you prefer. Cut them into thick slices. Chop the onion.

  2. Heat the oil in a large frying pan, add the potatoes and onion and stew gently, partially covered, for 30 minutes, stirring occasionally until the potatoes are softened. Strain the potatoes and onions through a colander into a large bowl (set the strained oil aside).

  3. Beat the eggs separately, then stir into the potatoes with the parsley and plenty of salt and pepper. Heat a little of the strained oil in a smaller pan. Tip everything into the pan and cook on a moderate heat, using a spatula to shape the omelette into a cushion.

  4. When almost set, invert on a plate and slide back into the pan and cook a few more minutes. Invert twice more, cooking the omelette briefly each time and pressing the edges to keep the cushion shape. Slide on to a plate and cool for 10 minutes before serving.


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