I love it when I can make something delicious, right out of the refrigerator, when I think there is nothing there. The other day I did just that. I made a Spanish omelette the Catalonian way. I didn't have parsley so I used rosemary instead.
Spanish omelette for two
2 large potatoes
3 garlic cloves
Cut potatoes into cubes and boil in water for 5-7 minutes
Finely slice the onion. Heat 2 tablespoons of the olive oil in a ovenproof skillet over medium heat, add the onion and cook for 5 minutes. Add the potatoes (here you can add more olive oil ) and cook with the onion for a few minutes. Add salt and pepper and crushed garlic cloves to the skillet. Break the eggs into a jug and beat with a fork, season with a generous grind of pepper and salt and pour over the skillet. Sprinkle some fresh rosemary over and put the skillet in a preheated oven (200°). Bake the omelet until puffed and brown around the edges, it takes about 15 minutes.