Are you in a mood for a hearty breakfast, but lacking ideas? Then look no further because our budget-friendly spicy Spanish omelette has your name on it!

SERVES 4 // COOK TIME 60 mins

INGREDIENTS
500 g potatoes, peeled
⅓ cup flour
1 tsp dried thyme
1 tsp paprika
1 tsp salt
½ tsp black pepper
100 g butter
1 bunch (3–4) leeks, halved lengthways, thinly sliced
2 garlic cloves, peeled and crushed
½ tsp nutmeg
5 eggs
100 g cheddar, grated
⅓ cup milk
125 g cherry tomatoes, halved
Flat-leaf parsley, to garnish

METHOD
1. Preheat oven to 200°C.
2. Boil the potatoes until just done. Leave to cool, then dice.
3. Place flour, thyme, paprika, salt and pepper in a ziplock bag. Add the potatoes and shake.
4. Melt 50g butter in an oven-proof frying pan over medium heat. Fry the potatoes in batches until golden. Remove.
5. Reduce to low heat and melt the remaining butter in the same pan. Fry leeks, garlic and nutmeg until leeks are softened, about 8 minutes.
6. Whisk together eggs, cheddar and milk. Add the potatoes and tomatoes to the pan, then pour the egg mixture over. Stir gently to combine.
7. Transfer the pan to the oven and bake for 10–15 minutes, until the egg is just set.
8. Cut into squares and garnish with parsley.

This breakfast hash with prosciutto, rocket and Parmesan recipe will have you bouncing out of that bed and into the kitchen this weekend! It’s just that good!

The post Spicy Spanish omelette appeared first on MyKitchen.

Tortilla española is a Spanish omelette or tortilla traditionally made with a few base ingredients, including potatoes and egg, and often onion.

SERVES 8 // COOKING TIME 40 min

INGREDIENTS
3 potatoes, peeled
½ cup olive oil
1 onion, roughly chopped
5 eggs
1 tsp salt

METHOD
1. Cut the potatoes into rough chunks, place in a bowl of water and set aside.
2. Heat half the oil over medium-low heat. Fry the onion until it is golden. Remove from the pan and drain the excess oil.
3. Drain the potatoes and pat dry. Heat the remaining oil and fry them for 25 minutes, stirring gently every now and then, until golden. Remove from the pan and drain on paper towel.
4. Remove any potato or onion chunks from the pan and reheat the oil.
5. Whisk together the eggs and salt. Add potatoes and onions and mix gently.
6. Pour the mixture into the pan and cook over low heat for 5 minutes.
7. Hold a plate over the pan, flip the pan and slide the tortilla on to the plate. Then slide it back into the pan the other way up and cook for 5 minutes.
8. Slide the tortilla on to a plate, cut into wedges and serve your Spanish omelette.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

This fish frittata is another Spanish favourite of ours!

The post Spanish omelette with potato and onion appeared first on MyKitchen.