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'Deli' Spanish omelette
'Deli' Spanish omelette
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Budget-friendly Spanish omelette with deli ingredients for a delicious dinner.
Ingredients:
  • 113.75 gm Classic Flavour Extra Virgin Olive Oil
  • 1kg desiree potatoes, peeled, halved, thinly sliced
  • 7 eggs
  • 41.20 gm milk
  • 155.10 gm sour cream
  • 100g sliced leg ham, torn
  • 62.50 ml pitted mixed olives, halved
  • 250g cherry tomatoes, halved
  • 125.00 ml fresh flat-leaf parsley leaves
Instructions:
  • Heat oil in a non-stick, ovenproof frying pan over medium heat. Add potato and cook for 10 minutes until tender. Drain on paper towel and cool for 10 minutes. Reserve 1 tablespoon oil in pan and discard the rest.
  • Preheat your oven to 180C/160C fan-forced. Combine eggs, milk, chives, salt, and pepper in a bowl and whisk until blended.
  • In a hot frying pan, coat the surface with reserved oil. Mix potato into the egg mixture and pour into the pan. Gently tilt the pan to distribute the mixture evenly. Cook over low heat without disturbing for 5 to 8 minutes until the edges set.
  • Place the pan in the oven and bake for 15 to 20 minutes until the top is lightly golden and the omelette is just set. Let it stand for 5 minutes. Using a spatula, gently loosen the omelette around the edges of the pan, then carefully turn it out onto a serving plate. Quickly spread sour cream on top, add ham, olives, and tomato, and sprinkle with parsley. Serve right away.

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