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⢀⣴⣿⠋⠉⠉⠀⠀⠈⠉⠛⠿⢿⣷⡀⠀⠈⢷⡀⠀⠀⠀
⡾⠉⡏⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠈⠙⢦⡀⠘⣷⡀⠀⠀
⣷⢰⠃⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠈⢳⡀⢸⡇⠀⠀
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⢈⣧⣧⠀⢩⠞⠿⠿⠻⠀⠘⠙⠃⠛⠛⠓⠀⣿⣻⠿⣷⠀
⢸⡵⣿⠀⠀⠀⠀⠀⠀⠀⠀⠠⡀⠀⠀⠀⠀⠀⢻⣇⡟⠀
⠘⢧⣿⡀⠀⠀⠀⠀⢧⣤⣤⣶⣗⠀⠀⠀⠀⠀⠜⣽⠁⠀
⠀⠈⢿⣧⠀⠀⠀⠀⣿⣿⣿⣿⣿⣀⠀⠀⠀⢠⡟⠁⠀⠀
⠀⠀⠀⠘⣇⠀⠀⠰⠋⠉⠙⠂⠀⠉⠀⠀⠀⣼⡅⠀⠀⠀
⠀⠀⠀⠀⠹⣦⡀⠀⠀⠀⠉⠉⠁⠀⠀⠀⣠⠏⢻⣤⡀⠀
⠀⠀⠀⠀⠀⢹⡷⢦⣄⣀⣀⣀⣀⣤⣴⡾⠃⠀⠘⡿⠙⢶
⠀⠀⠀⠀⠀⢨⡷⣤⡀⠈⠉⠉⢁⡴⠋⠀⠀⠀⣸⠃⠀⠀
Ingredients
500g new potato
1 onion, preferably white
150ml extra-virgin olive oil
3 tbsp chopped flat-leaf parsley
6 eggs
METHOD:
Heat 150ml extra-virgin olive oil in a large frying pan, add the potatoes and onion and stew gently, partially covered, for 30 minutes, stirring occasionally until the potatoes are softened. Strain the potatoes and onion through a colander into a large bowl (set the strained oil aside).
Beat 6 eggs separately, then stir into the potatoes with 3 tbsp chopped flat-leaf parsley and plenty of salt and pepper. Heat a little of the strained oil in a smaller pan.
Tip everything into the pan and cook on a moderate heat, using a spatula to shape the omelette into a cushion.