A classic dish made with only five ingredients, cut in small cubes , speared with cocktail sticks and served as tapas in Spain As Spanish Omelette. Tastes divine with warm bread, and Cava wine.
Cooking time: 40 minutes
5 medium sized potatoes
1 onion, chopped
2/3 cup extra virgin olive oil (preferably garlic infused)
3 tablespoon flat leaf parsley; chopped
Freshly milled black pepper & salt as required
Peel the potatoes and cut them in thick slices.
Heat the olive oil in a skillet. Add the potatoes and cook for 5 minutes.
Add the onions and cook till potatoes are soft. Drain the oil and keep it aside.
Whisk the eggs separately, adding salt. In a skillet add the eggs, parsley and the cooked potatoes.
Sprinkle the pepper powder. Using a spatula, even the surface of the omelette.
Invert the omelette and cook for a few minutes.
Cut it into wedges and serve.