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Spanish Omelette Recipe Comments Page 1 |
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Spanish Omelette Recipe Comments Page 1 |
We've received too many comments to include all of them on the main banana
cake recipe page. So, the older ones are included on this page below.
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27 September 2010 |
From: Peter |
| Love this meal but never cooked it. It's not rocket
science but the recipe was well written and makes sure you avoid the
usual mistakes. I used tomato for moisture, added some sliced chorizo
and mild chilli, but cut down on the salt - delicious. My fussy kids
loved it. Just make sure you don't use a worn frying pan, then the
problem of the Spanish Omelette sticking won't be a worry. Cheers. |
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Not given |
27 September 2010 |
From: Sandra |
| Really tasty and the kids loved it. They want it every
night! |
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27 September 2010 |
From: Not Given |
| It's amazing, everyone should try it. |
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16 October 2010 |
From: Craig |
| Delicious. I'm not a huge fan of plain food and I didn't
have tomatoes or peas kicking around, so I just used the egg, potato and
onion with 2 teaspoons of Nando's medium peri peri sauce. Delicious,
regardless of what the food purists might say! |
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29 October 2010 |
From: Nick |
| I'm being picky, but "discard the other half of the
onion"!?!?!?! Throw-away society in a nutshell. So many uses for half an
onion.... |
Susanjean
17 August 2010 |
Excellent - 6 eggs whisked - chop the potatoes to small cubes -
part-boil potatoes until slightly soft - put into hot oil and fry
till soft - drain the oil - pour over the eggs and cook slowly -
flip onto plate when half cooked place back into frying pan and
slowly cook the other side ..... lovely with fresh salad.
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Jasmine
17 August 2010 |
wow. . Wonderful. Nicely explained. Will cook for my dear loved one.
Thanks.
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Nicola
18 August 2010 |
Ahhhh it was excellent :) It was nice with sweet corn and red onion
and lots of cheese.
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David
2 September 2010 |
When in Spain look out for a tortilla plate. It has a knob on the
base of the plate so that you can safely hold the plate on the
frying pan when turning. They also display the Spanish Omelette very
nicely.
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snout_in_trough
5 September 2010 |
OMG what IS she doing? It might be great but the Spanish omelette
is just eggs, spuds, salt and pepper, tiny bit of garlic allowed.
And you must leave the potato and egg mixture to rest for at least
20 minutes before cooking. No doubt these other admixtures are
successful, but keep it plain. Adding other ingredients shortens the
keeping time too. Keep it plain and try it.
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19 September 2010 |
From:
Flaco10004 |
| Agree totally with snout_in_trough. Stop adding random
ingredients to this really simple dish, for pity's sake! Someone here
has even added ginger. What!? Any other ingredients mean it is no longer
a traditional Spanish omelette, and you also run the risk of introducing
far too much moisture into it. Also, do not add the potato and onions
directly from the pan into the bowl of eggs or it will start to partly
cook. The tortilla itself must have depth to it or the texture will be
completely wrong; I suggest an absolute minimum of 1 inch (2.5cm), so
the shape and volume of the pan you use is critical. Someone also
suggested part boiling the potatoes to soften them first; this is a good
idea and is exactly what my mother used to do. Last bit of advice -
don't over cook it, it is nicest when it is slightly 'jugoso' where the
egg hasn't completely cooked through. ANSWER:
The pan size is already specified above under the heading "Cooking
Equipment". I have however added further comments below that, to stress
that the size of the pan is important and why. |
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