Deli Spanish omelette

Try this Spanish-style omelette which uses the most of deli ingredients to create a budget-friendly dinner.

Recipe «Deli Spanish omelette» presented in category Recipes / Appetiziers, to prepare this dish you will need no more 40 minutes. To make this dish at home by prescription from the author Gomer would need: 1/2 cup Cobram Estate Classic Flavour Extra Virgin Olive Oil, 1kg desiree potatoes, peeled, halved, thinly sliced, 7 eggs, 2 tbsp milk, 2/3 cup sour cream , 100g sliced leg ham, torn, 1/4 cup pitted mixed olives, halved, 250g cherry tomatoes, halved , 1/2 cup fresh flat-leaf parsley leaves.

Ingredients:

• 1/2 cup Cobram Estate Classic Flavour Extra Virgin Olive Oil 
• 1kg desiree potatoes, peeled, halved, thinly sliced 
• 7 eggs 
• 2 tbsp milk 
• 2/3 cup sour cream 
• 100g sliced leg ham, torn 
• 1/4 cup pitted mixed olives, halved 
• 250g cherry tomatoes, halved 
• 1/2 cup fresh flat-leaf parsley leaves 

Instructions

1. Heat oil in a 5cm-deep, 22cm round (base) non-stick, ovenproof frying pan over medium heat. Add potato. Cook, stirring, for 10 minutes or until tender. Remove from heat. Drain on paper towel. Cool for 10 minutes. Reserve 1 tablespoon oil in pan (carefully discard remaining oil).
2. Preheat oven to 180C/160C fan-forced. Whisk eggs, milk and chives in a bowl. Season with salt and pepper.
3. Heat reserved oil in frying pan over medium-high heat. Add potato to egg mixture. Stir to combine. Add to pan. Gently shake pan to spread egg mixture evenly. Reduce heat to low. Cook, without stirring, for 5 to 8 minutes or until edges are firm.
4. Transfer pan to oven. Bake for 15 to 20 minutes or until top is light golden and omelette is just set. Stand for 5 minutes. 5 Using a spatula, loosen omelette around edge of pan. Turn out onto a serving plate. Working quickly, spread with sour cream. Top with ham, olive and tomato. Sprinkle with parsley. Serve immediately.