Serves 8-10 as a tapas dish or less if making a more substantial part of a meal
You either love or hate Eurovision, right?. In our house we use it as an opportunity to catch-up with friends and share some food and wine from other European countries to make a bit of an evening of it. As always, the programme was on but everyone was more focused on chatting and the delicious bites on the table. My contribution was some tapas dishes, one of which was my take on a Tortilla Espanola or Spanish Omelette. This is my recipe.
7 free range Glenballyeamon eggs
1/4 cup of milk
8 baby potatoes, sliced & steamed or boiled
1 small onion, chopped & softened
Line a round sponge tin (I use the ready-to-use greasproof tin inserts) and pre-heat the oven to 180 degrees.
Whisk the eggs and milk together until completely combined. Season well to your liking.
Take the cooked onion and potato and spread out in the sponge tin.
Pour on the egg and milk mixture.
Bake in the oven for about 20 minutes or until the omelette is firm throughout.
Allow to cool before slicing.