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Spanish omelette with soured cream and chives

Spanish omelette with soured cream and chives

Yields 4 Servings
occasions
Dinner
dairy ingredients
Sour Cream
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Spanish omelette with soured cream and chives

INGREDIENTS

Ingredients checklist for omelette

Ingredients checklist for sour cream & chive sauce

DIRECTIONS

Ingredients checklist for omelette

1
Heat 2 tablespoons of the olive oil in a 24cm non-stick frying pan with a heatproof handle over a medium heat, add the onion and fry for 5–6 minutes until lightly golden, stirring frequently. Add the potatoes and cook for another few minutes, turning them now and again, until they are coated in the oil. Season with salt, add 100ml of water to the pan, cover it with a large saucepan lid and cook over a low heat for about 10 minutes until the potatoes are just tender. Using the lid, drain off any excess water and leave, covered, to cool for about 15 minutes.
2
Whisk the eggs in a large bowl with a little seasoning, then stir in the potatoes and onion.
3
Heat the grill to high, and also wipe out and reheat the pan over a medium heat. Add a tablespoon of oil to the pan, tip in the egg and potato mixture and cook for 3 minutes. Arrange the ham on top, leaving a rim of a couple of centimetres, drizzle over another tablespoon of oil and place under the grill for a few minutes until golden and puffy at the sides – it should be slightly moist in the centre.
4
Remove from the grill and leave the omelette to stand for 10 minutes, when it will continue to cook in the centre. Stir the chives into the soured cream, and season with salt. Serve this spooned on top of the hot or warm omelette with extra chives scattered over.

Ingredients checklist for sour cream & chive sauce

An easy take on a Spanish omelette with crispy sheathes of ham on top, delicious eaten hot with the soured cream and chive sauce, or warm with the sauce and a pile of green leaves, such as lightly dressed peashoots and mint, on top.

 

SOURCE OF VITS B6, B12

Energy 416 Kcal | Fat 27.4g | Sat fat 8.8g | Carbs 24.7g | Sugar 4.2g | Protein 15.9g | Salt 1g

Ingredients checklist for omelette

Ingredients checklist for sour cream & chive sauce

Instructions

1
Heat 2 tablespoons of the olive oil in a 24cm non-stick frying pan with a heatproof handle over a medium heat, add the onion and fry for 5–6 minutes until lightly golden, stirring frequently. Add the potatoes and cook for another few minutes, turning them now and again, until they are coated in the oil. Season with salt, add 100ml of water to the pan, cover it with a large saucepan lid and cook over a low heat for about 10 minutes until the potatoes are just tender. Using the lid, drain off any excess water and leave, covered, to cool for about 15 minutes.
2
Whisk the eggs in a large bowl with a little seasoning, then stir in the potatoes and onion.
3
Heat the grill to high, and also wipe out and reheat the pan over a medium heat. Add a tablespoon of oil to the pan, tip in the egg and potato mixture and cook for 3 minutes. Arrange the ham on top, leaving a rim of a couple of centimetres, drizzle over another tablespoon of oil and place under the grill for a few minutes until golden and puffy at the sides – it should be slightly moist in the centre.
4
Remove from the grill and leave the omelette to stand for 10 minutes, when it will continue to cook in the centre. Stir the chives into the soured cream, and season with salt. Serve this spooned on top of the hot or warm omelette with extra chives scattered over.
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