500g new potato

150ml extra-virgin olive oil

3 tbsp chopped flatleaf parsley

6 egg

Serves - 4


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

Heat the oil in a large frying pan, add the potatoes and stew gently, partially covered, for 30 minutes, stirring occasionally until the potatoes are softened.

Strain the potatoes through a colander into a large bowl (set the strained oil aside).

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

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

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 minutes before serving.

Recipe adapted from: Good Food
Share on Facebook Share on Twitter Share on LinkedIn Share on Tumblr Share on Google Bookmarks Share on Reddit Share on Stumble Upon
FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Spanish omelette