11 - 17 July 2002
Issue No. 594
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Published in Cairo by AL-AHRAM established in 1875 Recommend this page

Spanish Omelette

By Moushira Abdel-Malek

Ingredients:

6 eggs (lightly beaten)
1 large onion (finely chopped)
1/4 cup chopped fresh parsley
1/4 cup whole milk
Salt + pepper
2 tbsp oil
30 gms butter

Method:

Heat oil in a frying pan. Add onion and cook over medium heat until well sautéed. Add parsley and stir in for one minute. Remove in a bowl with a slotted spatula and allow to cool off. Add to eggs and stir well. Season and add milk. Add butter to pan over high heat then pour in omelette mixture. Cook over medium heat until eggs begin to be firm on the bottom. Gently turn omelette upside down or cover until top surface is cooked and firm. Serve hot with tomato wedges, feta cheese and bread.

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