This is very popular in most Spanish Eateries. I like to make it with any veggie leftovers from the previous night’s meal. If you don’t have any, just prepare in the following way.
Ingredients
400g new Potatoes (or leftover mash or roasties), a large white Spanish Onion, some Spinach or Kyle, any other green veg you fancy. 5 large free-range eggs. Chopped Parsley, Sage, Coriander, or any woody fresh herbs. Chives, Ol
Method
Using an ovenproof pan, fry the potato and onion slowly in some Olive Oil until the potatoes are cooked through and the onions are soft. Beat and season the eggs and add to the veg along with the greens. If you have oven facilities in your van, cook for 10 minutes at 180. Alternatively, cook slowly on the surface or BBQ until eggs are set. Take off the heat, put your serving plate over your pan and invert confidently.
Serve with rustic bread, local butter, either on its own or with some bacon or ham. Eats well cool. Check out the recipes for each region, as we add more content.
