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Clacker · Tank Mate Joined: 05 May 2010 Posts: 1347

... Unless you know better.

Recipe from the Observer food monthly:

Perfect Spanish omelette

Felicity Cloake

Serves 4 as a meal, 8 as tapas.

300ml olive oil
1 medium onion, finely sliced
600g waxy potatoes such as Jersey Royals or Charlottes, peeled, halved and cut into thin slices (like thick crisps)
6 medium eggs, beaten
Salt and pepper
2 tbsp extra virgin olive oil

1. Heat the olive oil in a large frying pan over a medium flame, add the onion and cook gently for 20 minutes until soft and brown. Rinse the potato slices under cold water and pat dry. Add the potato to the pan – if it seems overcrowded, you can cook them in a couple of batches. Cook until the vegetables are tender and on the point of falling apart, then drain well, keeping the oil for your next omelette.

2. Add the potato and onion to the beaten eggs, season well, and leave to stand for 10 minutes, or longer if you prefer a stronger onion flavour.

3. Put a smaller pan (about 22cm) over a medium heat and add the extra virgin olive oil. Turn to coat, and then, when hot, add the mixture – it should almost fill the pan. Cook until it comes away from the edge of the pan, and looks about two thirds set.

4. Place a plate, or a saucepan lid, over the pan, and invert it so the tortilla flips on to the plate. Slide it back in, tipping any liquid egg in with it. Cook until it is springy to the touch: be careful not to overcook it: it should still be moist in the middle, even if you prefer it cooked right through.
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Pond Life · Posted: Thu Jul 29, 2010 1:56 pm Post subject:

An omelette requires egg, the egg taste in an omelette is quite prominent. I do not like the flavour of egg. Therefore...I'm out.

Seal · El Duderino Joined: 11 Sep 2008 Posts: 2055

I always add some celery (this is fried, along with the onions for a couple of minutes only to keep the taste sharper) and some halved cherry tomatoes on mine.

Then grate some nice cheese on top and bung the pan under a hot grill for a few minutes to finish off. Nom.

Carp · smidgin taller than Dock Joined: 17 Aug 2009 Posts: 2321

I am traditionalist when it comes to Spanish omelette.....Eggs, potato and onion, seasoning and oil to cook. Recipe looks good to me. I can't be arsed with the plate flipping, and bung it under a medium grill or in the oven.

Clacker · Tank Mate Joined: 05 May 2010 Posts: 1347

What about adding some chorizo or other similar spiced meat/sausage?

That's what Id expected before reading the recipe.

The recipe seems for quite a bland omelette to me. But I know nowt culinary-wise.
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Carp · smidgin taller than Dock Joined: 17 Aug 2009 Posts: 2321

By all means add what takes your fancy, but then it is an omelette not a Spanish omelette. For me, Spanish omelette is egg, potato, onion and seasoning. I don't find it bland, but wouldn't eat a whole one either.....That would get a bit boring. I usually have it cold as part of a salad plate.

I ordered Spanish omelette some months back in a gastro pub. I was served a potato omelette with roasted peppers, aubergine, courgette.....I was really disappointed.

Clacker · Tank Mate Joined: 05 May 2010 Posts: 1347

I'll stick with the recipe. I had Spanish omelette in Spain a couple of years ago and remember loving it.
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It's all good in tha hood.