Spanish omelette packed with Atsuba-Aosa
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Enjoy an effortless one-skillet recipe.
Pour all the ingredients into a small to medium skillet, and cook. The aroma that wafts up along with the gentle, warm steam as you cut into it is simply irresistible.
You could also substitute the Atsuba-Aosa with your favourite seaweed, such as Suji-Aonori or Habanori.
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Ingredients (3-4 Servings):
- SEA VEGETABLE: Atsuba-Aosa: as much as you like
- Eggs: 4
- Potatoes: 2
- Onion: 1/2
- Olive oil: 2 tbsp
- Salt and pepper: a pinch
How to:
- Peel the potatoes and onions, then chop them roughly into 2cm pieces. Beat the eggs.
- Combine the olive oil, potatoes and onions from step 1 in a frying pan, then cook over a medium heat, stirring occasionally.
- Once the potatoes are cooked through, pour in the beaten egg from step 1. Add the Atsuba aosa, mix everything together, cover with a lid, and cook over a very low heat for 5 minutes.
- When the top begins to set, transfer it to a plate, turn it over, and cook again over a low heat for 3 minutes.
- Transfer to a plate and, once it has cooled slightly, cut into portions.
