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Spanish Omelet

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What You Need

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Make It

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  • In a heavy frying pan, cover bottom of pan with olive oil, add crushed garlic and chopped onion, fry gently until soft. Add sliced potatoes and mix with onion and garlic, continue to fry gently.
  • Whisk eggs with a fork, add milk and seasoning, pour into pan and mix gently with potato and onion.
  • Cover pan with a large plate, keep on gentle heat, when it is set, tip onto plate and return to pan upside down, to cook top.


This is a real Spanish omelete, I live in Spain, it should be served at room temperature, either on it´s own as a lunch time snack or with salad and crusty bread, It´s great for parties as it can be made earlier in the day, refrigerated and brough out 30 mins before eating to bring to room temperature.

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