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Budget, Peasant Food, Vegetarian

Spanish Omelette

This is one of Wife’s favourite dishes. Put simply, it’s peasant food with simple flavours in a classic combination, it’s not hard to understand why. We had a lot of eggs in the house for some reason which is why I decided to grab a bag of new potatoes and try this particular Spanish omelette recipe from the BBC GoodFood website. You can see the original recipe here.

Just 5 Ingredients

Ingredients:

  • 500g new potatoes
  • 1 onion, preferably white
  • 150ml extra virgin olive oil
  • 3 tbsp chopped flatleaf parsley
  • 6 eggs

Method of Preparation:

  1. Scrape the potatoes or leave the skins on, if you prefer. Cut them into thick slices. Chop the onion.
  2. Heat the oil in a large frying pan, add the potatoes and onion and stew gently, partially covered, for 30 minutes, stirring occasionally until the potatoes are softened. Strain the potatoes and onions through a colander into a large bowl (set the strained oil aside).
  3. Beat the eggs separately, then stir into the potatoes with the parsley and plenty of salt and pepper. Heat a little of the strained oil in a smaller pan. Tip everything into the pan and cook on a moderate heat, using a spatula to shape the omelette into a cushion.
  4. When almost set, invert on a plate and slide back into the pan and cook a few more minutes. Invert twice more, cooking the omelette briefly each time and pressing the edges to keep the cushion shape. Slide on to a plate and cool for 10 minutes before serving.

As I went through the recipe I did it pretty much exactly as it says there and I can point out a couple of things.

Firstly, as suggested, I leave the skins on potatoes whenever I can as most of the nutrients are either in the skin or just below the skin of a potato.

Second thing to say is to add enough oil to cover the potatoes. I found that a couple of the slices hadn’t cooked all the way through and I can only think that’s because they didn’t get enough time in the oil itself.

Try to Immerse Everything

Final comment for me is all this inverting that’s going on. I did what I do for every other omelette, just turned the grill on and transferred the pan under it once it was nearly set on the hob.

Garnished with Surplus Parsley

The result, even though it’s never really been my bag for some reason, Wife thought it was pretty darn good so it’s worth adding to the repertoire for those summer picnics and BBQs.

That Didn't Take Long

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