Spanish omelet


8 eggs

50 ml fresh milk
100 ml olive oil
300gr potatoes, peeled and rinsed

1 aubergine peeled and chopped in small cubes

1 tbs chopped fresh parsley

1 cup grated Parmesan
green salad, to serve
2 onions, sliced


Steam the potatoes until almost tender.

​Heat the oil in a frying pan.

Add the onions and cook over a medium heat for about 10 minutes until tender, but not brown.

Then add the chopped and boiled potatoes and the aubergine.​ 

Beat the eggs lightly in a large bowl, then mix in the parmesan, the milk, parsley, salt and pepper.

Add both mixtures to a pan.

Bring the pan to a preheated oven at 200ο C and broil for 20-25 minutes. Serve hot or at room temperature



Sandanski, Благоевград, Bulgaria
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