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Tittle : SPANISH OMELETTE
link : SPANISH OMELETTE

SPANISH OMELETTE

 

INTRODUCTION

It is often decreed that the only ingredients (other than eggs of course) proper to a Spanish omelette are onions and potatoes, but I like a touch of red from some chopped peppers. I am sorry if this offends - and not only the Spanish - but you could speed this up by using some drained, canned new potatoes instead of cooking real ones.

This is easy enough to make, but you do need to get it done in advance as the hottest you want to eat this is room temperature.

For US cup measures, use the toggle at the top of the ingredients list.

INGREDIENTS

Serves: 4 or more, depending on what you eat it with

225 grams baby new potatoes (halved)

4 large eggs

75 grams drained and chopped chargrilled or flame-roasted peppers from a jar

3 spring onions (finely sliced)

75 grams grated manchego cheese or Cheddar cheese

1 teaspoon butter

drop of oil

salt (to taste)

black pepper (to taste)

METHOD

1. Turn on the grill and let it heat up while you start off the omelette.

2. Cook the new potatoes in boiling water for 15 minutes, until cooked through, then drain.

3. Whisk the eggs in a bowl, then add the peppers, spring onions and cheese, and season with salt and pepper, then add the cooked, drained potatoes.

4. Heat the butter and oil in a small, heavy-based, ovenproof frying pan, and, when hot, pour in the omelette mix and cook gently for 5 minutes.

5. By this time, the bottom of the omelette should be set and, rather than turn it, simply sit the pan under the grill for a few minutes to set the top.

6. Turn the omelette upside-down onto a plate to let cool. Don't worry if it feels a little wibbly-wobbly in the middle, as it will carry on cooking as it cools.

7. Once cool, slice into 4 large or 8 smaller wedges.

SOURCE

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