New potatoes are here and there’s usually a few left over in the pot after dinner. A great way to use leftover spuds is to cook them in a Spanish Omelette which I like to top with some metled cheese. Great for lunch on a summer Sunday with a cool glass of Rioja.
Ingredients
One red onion, halved and sliced.
Your leftover potatoes, cubed.
Olive oil
200g grated mature Irish cheddar.
3 eggs
Salt and pepper to taste.
Method
Add some olive Oil to a heated pan. Add the potato and onion and fry quickly for a minute. Reduce the heat and cook for another 10. Break the eggs into a bowl and mix. When the potato and onions are done add them to the bowl of egg mixture (do not add the eggs to the pan) and stir. Season to taste. Oil the pan and return the mixture. Cook slowly for 10-20mins. When almost cooked top with the cheese and put it under a medium grill.
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