Spanish omlet is an easy and quick meal made from only 3 main ingredients and yet tastes so good .
Serve it hot or cold - as a main meal, picnic food or lunchtime snack. I've made this a few time recently as now the chickens are in full lay, I've got more fresh eggs than I really know what to do with. It's also ideal for small children to eat too given it's not loaded with spices
2 large white onions
500g new potatoes
6 > 7 fresh eggs
salt and pepper to season
some fresh herbs - sage works well
2 cloves of garlic.
In advance, boil 500g of new potatoes - or waxy salad potatoes such as Charlotte or Anya. I like to leave the skins on for added texture. Once cooked, slice into rounds and toss in enough olive oil to coat. Leave to cool.
Cut the onions in half and then thickly slice. Sweat these off in some olive oil with the garlic and chopped sage in a non stick fry pan until they start to carmelise at the edges.
Add the potatoes and fry for just a few minutes. Meantime, break up the eggs in a bowl with a fork. Pour this over the egg and potato mix. Gently crush / squash down protruding potato slices - but don't worry about them too much if not totally covered.
Once it is about 3/4 cooked, gently slide off on to a large dinner plate. Put the fry pan over the top and whilst holding the plate, invert so the uncooked side is face down in the fry pan.
Cook a few minutes more until just done, then slice into wedges and serve with a crisp, fresh salad
Sarah-Jane Nash - http://www.siliconemoulds.com/ - March 2011