Spanish Omelette

A Spanish omelette differs from a regular omelette because it is thicker and is made with potato.

Choose a frying pan with a nice thick base to it, this will make it easier to avoid burning the egg. Ideally it should not have a plastic handle so that it can go under the grill. The pan should be the right size so that the ingredients will form an omelette about 2.5cm thick, so for two people a pan about 20cm is a good bet.

In: Meals

Submitted by James

 

Makes/Serves:

Ingredients

  • 1 Onion
  • 3 Potatoes
  • 1 Pepper
  • 2 Courgettes
  • 5 Eggs
  • 75 g Cheddar Cheese

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Method

  1. Fry the onions in a generous amount of olive oil over a moderate heat until they are barely just barely cooked, then add the thinly sliced potato and season.
  2. Once the potato has almost cooked through, add your peppers and courgettes. Continue to stir the mixture until the courgettes and peppers have softened and cooked through.
  3. Now, beat the eggs and pour them into the pan covering the other ingredients as evenly as possible.
  4. Use a fish slice, pallet knife, or something to scrape the omlette away from the edge of the pan to prevent it from forming a thin edge which will burn.
  5. Now is a good time to heat up the grill and grate some cheese.
  6. Once the egg has solidified, it's time to turn over the omelette - don't be flash and try to flip it like a pancake, use a plate on top of the pan, turn it over and slide it back into the pan.
  7. Once the omelette has browned on the reverse side (use your fish slice to peek under it) it's time to cover it with the grated cheese and pop it under the grill until the cheese bubbles.
  8. Cut it into portions and serve.

Variations

You can also add leeks and other vegetables, but don't add anything that's too watery.

Try adding some Chorizo, bacon or ham too.