Potato & Paprika Omelette

7 Ingredients

Number of servings

1 cup olive oil
500grams potatoes, peeled and cut into 1cm slices
3 onions, finely sliced
2teaspoons paprika
6 eggs
1 pinch salt
1 pinch freshly ground black pepper

Nutrition per serving

34% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 3

Heat the oil in a 25cm wide 5cm deep non-stick frying pan and add the potatoes. Cook over a very low heat for 15-20 minutes, or until beginning to soften but not brown. Carefully remove from the oil with a slotted spoon and place in a mixing bowl.

Step 2 of 3

Add the onions and a pinch of salt to the pan with a little oil, and cook slowly for 10-15 minutes, or until beginning to soften but not brown. Remove from the oil with a slotted spoon and add to the potatoes with the paprika. Allow to cool for 15 minutes. Discard all but 2 tablespoons of the oil, and return the pan to the heat.

Step 3 of 3

Meanwhile, break the eggs into a mixing bowl and beat with a fork. Season well with salt and black pepper, then combine with the cold potatoes and onion, and pour the mixture into the frying pan. Cook over a low heat for 15-20 minutes, or until set, then put under a hot grill or in a hot oven until the top turns golden. Leave to rest for 5 minutes, then carefully transfer to a serving plate. Slice and serve hot, or cold.