| Spanish Omelette |
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Spanish Omelette, Tortilla or Spanish Tortilla, they are all the same food. A slow cooked, thick omelette with potato filling. So simple but oh so delicious! |
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As far as authenticity is concerned, the tapas bars in Spain would have you believe that the only filling to the Tortilla was potatoes. But I am certain that Spanish folk added a few 'in season' vegetables to the mixture.
KEY POINTS
| Preparation Time: | 10 mins | Cooking Time: | 20 minutes |
| How Difficult | Easy | Freeze? | No |
| Servings |
2 portions |
Spanish Omelette
Spanish Omelette, Tortilla or Spanish Tortilla, they are all the
same food. A slow cooked, thick omelette with potato filling. So simple
but oh so delicious! As far as authenticity is concerned, the tapas bars
in Spain would have you believe that the only filling to the Tortilla
was potatoes. But a sprinkling of peas brings colour to the Tortilla as well as
making good use of whatever vegetables are available.
The Spanish Omelette is a very versatile dish because it can be served hot or cold and I guarantee that it is tasty either way.
INGREDIENTS
We added peas and tomatoes in the recipe below, but feel free to add whatever
vegetables you have to hand - French beans, peppers, runner beans all go
well with this Spanish favourite.
The ingredients below will make an Spanish Omelette big enough for at least two servings.
Note: we used 1 tomato as per the recipe not the two shown below. Also we included a cupful of frozen peas as per the ingredients list.
| Ingredients | Imperial | Metric |
| Potato (not new potatoes) |
10 oz |
280 grams |
| 5 eggs | - | - |
| 1/2 medium onion | 4 oz | 110 grams |
| 1 large tomato. Leave this out if you want a more traditional dish. | 5 oz | 140 grams |
| 1 cup of peas (frozen peas are fine). Leave this out if you want a more traditional dish. | - | - |
| 3 tablespoons olive oil | - | - |
| Salt and pepper | - | - |
COOKING EQUIPMENT
1 Frying pan (base about 20 cm / 8 inches)
1 Large bowl
Method
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Peel the potato(es), cut in half and slice as thinly
as you dare. Scatter salt over the sliced potatoes and mix them up
to ensure all have some salt on them. Peel the onion, cut in half
and finely chop. Discard the other half of the onion.
Roughly chop the tomato with a sharp knife to avoid squashing it. |
| Add two (not all three) tablespoons of olive oil to
the frying pan. Heat at the highest setting. When hot, add the
potatoes. Keep turning and separating them for 5 minutes. If they
threaten to turn brown, lower the heat. Then add the chopped onions and mix in well. Cover the frying pan. Whilst mixing the eggs in the next section, keep returning to turn the potatoes and onion. |
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Break the eggs into a large bowl (large enough to
also take the potatoes and onion) and gently whisk them with a fork.
Just enough to merge the whites and yolks together. Don't over do
this whisking. Add salt and pepper. When the potatoes and onion are cooked, add them to the bowl of eggs. Add the tomatoes and peas. |
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Add the remaining 1 tablespoon of olive oil to the pan and turn up
the heat to maximum. Wait one minute for the pan to heat then add
pour the bowl of eggs and vegetables to the pan. Immediately turn
down the heat to the lowest setting.
Leave the omelette to cook for 15 minutes at the lowest heat setting. |
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When the is almost no liquid on the surface of the
omelette turn it by putting a plate on top of the frying pan and
turning it upside down. Put the omelette back in the pan. To round the edges, turn the edges of the omelette inwards with a spatula. Let the omelette cook for another 5 minutes. |
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Cut the Spanish Omelette in half and serve on heated plates. If you
have some left over, cover it and place it in the fridge. It is
equally delicious cold for breakfast or as part of a picnic. It great on its own, especially if you have included the tomatoes and peas. It also goes well with a salad and some Spanish wine. |
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