PROMOTE BRENDAN PANG’S CLASS: “COOK LIKE A STAR, WITH A STAR: BRENDAN PANG IN MAY”

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Spanish omelette

Recipe By: Chef Ha Nguyen

Simple, classic dish made simple with only 5 ingredients.

1

Scrape the potatoes or leave the skins on, if you prefer. Cut them into 3mm slices. Chop the onion.
2

Heat the oil in a large frying pan. Add the potatoes and onion and cook gently, partially covered for 30 minutes. Stir occasionally until the potatoes are softened. Strain the potatoes and onions through a colander into a large bowl and leave to cool.
3

Beat the eggs separately, then stir into the cooked potatoes with parsley, salt and pepper.

Heat a little of the strained oil in a smaller pan.
4

Pour everything into the pan and cook on a moderate heat, using a spatula to stir gently.
5

When almost set, place on a plate and slide back into the pan and cook a few more minutes.
6

Cooking the omelette briefly each side. Slide on to a plate and cool for 8-10 minutes before cutting and serving.