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Cheddar & Black Olive Spanish Omelette Recipe

Cheddar & Black Olive Spanish Omelette recipe

Stashcook

This is a yummy egg dish with cheese and olives. It's like a thick egg pie with potatoes and onions inside. You cook it in a pan and flip it over to cook both sides. It's good for breakfast or any meal.

Ingredients

1 cup of black olives, chopped
4 large potatoes, sliced into discs
1 large onion, sliced into half-moons
1/4 cup of fresh chives, chopped
150 g sharp cheddar cheese, grated
8 large free-range eggs
3 tablespoons of olive oil
Salt to taste
Pepper to taste

Method

1
Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the potato slices and cook for about 5 minutes on each side, until they are soft and golden brown. Remove from the pan and set aside.
2
In the same pan, add the remaining tablespoon of olive oil and the onion slices. Cook until they are soft and slightly caramelized, about 5 minutes. Remove from the pan and set aside.
3
In a large bowl, crack the eggs and whisk them together with the chopped black olives, chives, cooked onions, and potatoes. Season with salt and pepper.
4
Pour the egg mixture back into the pan and sprinkle 3/4 of the grated cheddar cheese on top. Cook over medium-low heat for about 15 minutes, occasionally running a spatula around the edge to prevent sticking.
5
Once the bottom is set and golden, place a large plate over the pan and carefully flip the omelette onto the plate. Then slide the omelette back into the pan to cook the other side.
6
Cook for an additional 5 minutes, then remove from heat. Flip the omelette onto a plate again, sprinkle the remaining cheddar cheese on top, and let it melt slightly.
7
Cut into wedges and serve warm. Enjoy your Spanish omelette with a twist!

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