Spanish omelette is a peasant dish that has stood the test of time. Potatoes such as Nicola, Bintje, Spunta or King Edward are ideal for this recipe as they hold their shape well.
Olive oil for cooking
1 onion, diced
1 garlic clove, crushed
1 red capsicum, diced
6 potatoes, peeled, diced
6 medium eggs
Pinch of salt
Freshly ground black pepper
2 tbsp chopped parsley
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat a heavy-based frying pan over medium heat, add a generous splash of olive oil and cook onion, garlic and red capsicum until softened and golden.
Add potatoes and cook until potatoes just begin to colour. Place into a 28cm cake tin and cook in preheated oven for 20–30 minutes until potatoes are soft and slightly brown, stirring often.
Beat together eggs, salt, pepper, and chopped parsley. Pour egg mixture over potatoes and bake for 20 minutes, or until risen and golden brown.
Best served warm.