Designed by
Herb Spanish Omelette. Courtesy of Hilde Isaacs.
Good hot or cold the next day.
Serves 4 to 6 makes a 30 cm omelette.
1/4 cup olive oil
1 onion, diced
150g piece of bacon, diced
800g potatoes, peeled and diced
1/3 cup mixed fresh chopped herbs (try chives, parsley, thyme or basil)
5 eggs
Heat the oil in a non-stick 30cm fry pan over a medium heat. Add the onion and bacon, cook for 5 minutes, or until the onions have softened, stirring occasionally.
Add the potatoes, stir to combine the ingredients cover pan, reduce heat to low medium and cook for 20 minutes, stirring occasionally.
Whisk the eggs with herbs, a pinch of salt and ground pepper. Cook for 8 minutes or until almost set. Invert the omelette on to a plate and slide back into the pan cooked side up. Cook a further minute to set the base.
Cut into wedges and serve warm or at room temperature.