My second dish for the Spanish theme is the very traditional Spanish Omelette or Tortilla Espanola (it sounds so much better in Spanish). I have never really made this in the true Spanish method.
I usually add cheese and a throw it in a quiche dish but this time I have stuck to the recipe and method and it really does taste better.
Spanish Omelettes have been devoured by people all over the world for many years, and they’re still found on restaurant and cafe menus to this day. If you haven’t had the pleasure of enjoying a Spanish Omelette, I suggest that you get out your frying pan and give this recipe a whirl!
This dish will comfortably serve 4 people and is great with a side salad. Just like you would serve a tasty Quiche for lunch or with a side of hot buttered toast for breakfast.
- 3 T/s Olive Oil
- 4 Potatoes, diced into 1 cm cubes
- 1 Red Onion, diced
- 3 cloves garlic, crushed
- 6 Eggs
- 4 T/s Flat-leaf Parsley, chopped
- Salt and Pepper, to taste
- Heat oil in a non-stick frying pan until hot and then add potato, onion and garlic. Toss the potatoes to ensure they are well coated in oil. Reduce the temperature and cook for 15mins covered stirring occasionally so the potato doesn’t stick.
- Once the potato has softened and cooked through, remove it from the pan.
- Break the egg into a mixing bowl and whisk well, before adding the parsley.
- Add the potato and onion mix to the eggs.
- Pour mixture back into the frying pan and return to the heat.
- Spread the potato evenly over the bottom of the pan and cook gently on a low heat. Once the bottom has set and the omelette is reasonably cooked flip the omelette.
- Continue to cook for another 3-5 minutes until the egg is cooked through.
Are you a fan of the classic Spanish Omelette? Or would you prefer something more modern and oozing with cheddar cheese?