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Spanish omelette

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Spanish omelette

Omelettes are the original fast food. Eggs lightly whipped, seasoned gently and heated until delicately set, are sheer joy in its simplest of forms. The Spanish, though - unlike the French who enjoy their omelettes sensually soft and just underdone - have bundled into the basic mixture various local foods to make a more substantial meal, though one that is by no means less enjoyable. This recipe, spiced with smoked paprika, olives and anchovies, is ideal served with a crisp, refreshing salad at any time of the day.


  • 500 grams waxy potatoes, peeled
  • 1 large red onion, peeled and sliced
  • 1 teaspoon minced garlic
  • 2 tablespoons olive oil
  • 8 eggs
  • ½ teaspoon paprika (smoked paprika is good here)
  • ½x 110 gram can anchovies, cut into 1cm pieces
  • 1-2 tablespoons freshly chopped thyme
  • 1 roasted red pepper, peeled and sliced
  • 2 tablespoons stuffed olives, halved
  • 2 tablespoons black olives


  1. Cook the potatoes in boiling salted water until just tender. Drain and cool in cold water. Cut the cooked potatoes into 1cm slices.
  2. Preheat a 23-24cm frying pan with a heat-proof handle. Gently cook the onion and garlic in the olive oil until tender. Do not let the garlic burn.
  3. Beat the eggs together until smooth. Season with the paprika, anchovies, thyme and freshly cracked pepper. Pour the egg mixture into the frying pan and stir to mix with the onion. Scatter over the potato slices, roasted red pepper strips and olives.
  4. Cook over a low heat for 6-8 minutes. Transfer to a preheated grill and cook for 5 minutes or until golden and the omelette is cooked. Serve warm, cut into wedges. Accompany with salad greens and crusty bread.

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