Spanish Style Potato Omlette

Eggs done with a little creativity make a filling and cheap meal. The base for this recipe is the traditional Spanish Tortilla de patatas but with a few additions to make ramp up the flavour volume.

Spanish Style Potato Omlette

8 eggs
2 large potatoes, thinly sliced
1 large onion, chopped
handful of fresh parsley, chopped
1/2 tsp chili powder
salt & pepper, to taste
extra virgin olive oil
1 cup chicken broth

Heat oil in non-stick pan. Add onions and cook until they start to brown. Remove half of onions and reserve for later. add a bit more oil and the potatoes. Cook for 5 minutes and add the chili powder, salt, pepper and chicken broth. Allow broth to evaporate and cook until potatoes are tender. Remove potatoes and place in large bowl with parsley and remaining onions.

Beat eggs, add a dash of salt and pepper and a tablespoon of water. Pour over potato mixture, stirring to coat.

Heat 3 tablespoons of oil in the non-stick pan, add the egg and potato mixture. Move the frying pan so that the tortilla does not stick and shape the edges with a slotted spoon to round them off. Lower the heat and let the tortilla cook slowly. When it is still slightly runny inside, tip it over onto a plate and slide it back into the frying pan so that the other side cooks for a few seconds and goes brown.

Serves 4