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Spanish omelette

Recipe from: 9/9/1993 12:00:00 AM
Ingredients 8
Servings 2
Time 10 min


  • 4
    potatoes, peeled and boiled until slightly soft
  • 1
    large onion, sliced into rings
  • oil
  • few slices ham or any leftover meat, diced
  • 4
    eggs, beaten
  • mustard powder
  • salt and pepper
  • fresh parsley


10-15 min
Dice the potatoes and sauté with the onion in a little oil until soft. Add the ham and fry lightly. Season the eggs with a little mustard powder, salt and pepper. Pour over the mixture in the pan and heat until the egg mixture has set. Lift the omelette with an egg lifter occasionally to allow the uncooked egg to spread to the sides of the pan. Sprinkle with a little chopped parsley and serve from the pan. Serves 2-3.

Read more on: starch  |  shallow-fry

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