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#WFD – Traditional Spanish Omelette
Cut into wedges and serve garnished with green olives
POLOKWANE – is the English name for a traditional dish from Spanish cuisine called tortilla española. It is an omelette made with eggs and potatoes, sometimes also with onion and/or chives or garlic; fried in oil and often served cold as an appetizer. It is part of the cuisine of Spain and many South American countries.
Packed with flavour, a tortilla is an ideal snack meal for the whole family, says What’s for Dinner.
Ingredients
- 1 onion, peeled and finely chopped
- 3 large potatoes, peeled and thinly sliced
- 60ml olive oil
- 1 x KNORR Three Cheese Pasta Sauce
- 4 large eggs
- 2 spring onions, chopped
- green olives to garnish
Method
- In a bowl whisk together the eggs and contents of the sachet of KNORR Creamy Three Cheese Pasta Sauce.
- In a non-stick frying pan heat oil.
- Add the potato and onion and fry together.
- When the potato starts to brown a little on the edges add the eggs and spring onion.
- Make sure the potato and onions are completely covered by the eggs.
- Fry on a low heat until the egg starts to set.
- Place a large plate over the pan and flip the omelette on to the plate.
- Slide the omelette back into the pan to cook the other side.
- Keep shaking the pan gently so that the omelette does not stick to the pan.
- Once the egg is firm around the edges and soft in the middle, turn off the heat and slide the omelette on to a serving plate.
- Let the tortilla rest for about 5-10 minutes before serving.
- Cut into wedges and serve garnished with green olives
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