Create a wholesome breakfast that will delight your tastebuds with this 5-ingredient Spanish potato omelette - perfect for feeding the family for a weekend brunch.
6 large Pace Farm eggs
1 large onion, very thinly sliced
1 1/4 cup olive oil
700g golden potatoes (about 6 medium potatoes), peeled and cut into thin slices
Finely chopped parsley, for garnish
Use a medium bowl to beat eggs with a pinch of salt. In a large bowl, toss potatoes in a pinch of salt.
Using a non-stick pan, heat oil on medium heat. Add potatoes and cook 10 to 12 minutes or until tender but not falling apart, whilst occasionally turning. Use a slotted spoon to transfer potatoes back to large bowl once ready.
Add onion to the skillet and cook for 12 minutes or until tender, stirring occasionally. With a slotted spoon, transfer onion to bowl with potatoes. When the potato-onion mixture has cooled slightly, gently stir in eggs until well combined.
Drain all but 2 teaspoons oil from skillet (reserve oil for another use); heat on medium-high 1 minute. Add egg-potato mixture to skillet, spreading in even layer; reduce heat to medium. Cook for 7 minutes or until eggs are mostly set and edges are browned.
Loosen edges with a rubber spatula. Remove skillet from heat and cover with large plate; carefully invert, holding plate and skillet together. Slide omelette back into skillet. Cook on medium 3 minutes or until bottom and centre are set. Serve warm or at room temperature, garnished with parsley.