Spanish Omelette
Author: 
Recipe type: Lunch
: Low FODMAP
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
A delicious, authentic recipe for Spanish omelette
Ingredients
  • 3 tablespoons olive oil
  • 600g (2 large) baking potatoes, peeled and cut into thin slices
  • 5 eggs
  • A handful of chives, finely chopped
  • A good pinch of salt
Instructions
  1. Heat 2 tablespoons of olive oil in a medium, non-stick frying pan, add the sliced potato and sauté
  2. Cover the frying pan with a lid or plate and allow the potatoes to cook gently for 20 minutes until soft but not falling apart, stirring several times during cooking to ensure they are not sticking and adding a little water if they are
  3. Meanwhile beat the eggs in a large bowl, then add chopped chives and salt
  4. Add the cooked potatoes to the beaten eggs and gently mix
  5. Add the remaining tablespoon of olive oil to the frying pan and keeping it on a low to medium heat return the potato and egg mix to the pan
  6. After about 10 minutes, when the omelette is starting to look set at the sides cover the frying pan with a large plate and invert the pan, tipping the omelette onto the plate then carefully slide it back into the frying pan to cook for another 5 minutes
  7. Serve in slices as part of a tapas style meal
Recipe by Cook Low FODMAP at https://cooklowfodmap.com/low-fodmap-spanish-omelette/