Spanish Potato Omelette

Ingredients

500 g washed potatoes, thinly sliced
1 brown onion, thinly sliced
1 tsp smoked paprika
6 free-range eggs, lightly whisked
1 tomato, cut into wedges
60 g baby spinach leaves

Method

Heat the oil in a large oven-proof frying pan over medium heat. Cook potato and onion, stirring occasionally, for 18-20 minutes or until potato softens. Sprinkle with paprika and stir to combine. Season.

Preheat oven to 200 C. Pour eggs over potato mixture and season. Reduce heat to low and cook, swirling egg around occasionally to ensure it cooks evenly, for 10 minutes or until the base is just set. Transfer to the oven and bake for 20 minutes or until golden and set.

Set aside for 5 minutes before sliding onto a clean work surface. Serve with a spinach and tomato salad.

Credits: Coles

Photo Credits: Coles