This is a new favourite of mine. Inspired by my wonderful boyfriend who suggested I do a take on a traditional Spanish tortilla. I love omelettes as they are something which you can eat at any time of day. However, instead of potatoes, I have used a parsnip which adds a little sweetness to the equation.
- 3 eggs
- 1 small parsnip
- 1 small red onion
- coconut oil
- salt and pepper
- 1 lemon
- 50g rocket
Thinly slice your parsnip and onion into slithers using a mandolin, a peeler or a sharp knife.
First, place the onion into a frying pan with 1 TBSP of coconut oil, then sauté the onion for 5 minutes on a medium heat.
Next, add the parsnip slithers into the pan and cook for a another 5-10 minutes until they are cooked through.
In a separate bowl whisk all three eggs together with a pinch of salt and a grind of pepper.
Tip the veggies into the bowl with the eggs.
Add one other tbsp. of coconut oil to the pan then add the egg and vegetable mix back into the pan, give it a quick whisk so that the onion and parsnip is evenly distributed.
Cook for a minute, until the under side is bronzed, then flip the omelette over (you can slide it onto a plate then flip it back over into the pan). We want it to still be gooey in the middle and not overcooked.
Decorate with fresh rocket and lemon juice and serve hot.
Tip: If you are feeling nervous, then pre-heat your the grill on your oven and pop the frying pan in the oven to cook the top of the omelette for a minute or so.
Top tip for making Madeleine Shaw’s Spanish omlette
If you would like to go for a more traditional, savoury Spanish omlette, simply use a potato in place of the parsnip in this recipe.