Real Spanish omelette

• new potatoes↗500g g
• onion↗1

  preferably white

• extra-virgin olive oil↗150ml ml
• flat-leaf parsley↗3 tbsp chopped tbsp

  chopped

• eggs↗6

Step-by-step instructions

1. 1

   Scrape the new potatoes or leave the skins on, if you prefer. Cut them into thick slices. Chop the onion.

2. 2

   Heat the extra-virgin olive oil in a large frying pan, add the potatoes and onion and stew gently, partially covered, for 30 mins, stirring occasionally until the potatoes are softened. Strain the potatoes and onion through a colander into a large bowl (set the strained oil aside).

3. 3

   Beat the eggs separately, then stir into the potatoes with the parsley and plenty of salt and pepper. Heat a little of the strained oil in a smaller pan.

4. 4

   Tip everything into the pan and cook on a moderate heat, using a spatula to shape the omelette into a cushion.

5. 5

   When almost set, invert on a plate and slide back into the pan and cook a few more minutes.

6. 6

   Invert twice more, cooking the omelette briefly each time and pressing the edges to keep the cushion shape. Slide on to a plate and cool for 10 mins before serving.