As mentioned previously, I have been taking part in the Recipe Swap Challenge with the members of the @thesupperclubmag community, hosted by @kayonreynalls . We are on our second recipe, this time shared by Carmen from @tia_alia . Carmen wanted to share a Spanish recipe that is a National favourite and I'm so happy she did! I had never cooked a Spanish Omelette before and not only was it very easy to make but it was scrumptious!
Growing up my father and mother loved cooking hand cut fried chips and then cracking a couple of eggs and adding some ham in with the chips. The house smelt amazing and regardless if we had eaten, my brothers and I always had room for "patates tiganites me avga kai zambon"
Well this recipe reminded me of this sweet childhood memory.
If you feel like joining in on making these recipes, my version of it is here and I have added the link to Carmen's recipe. Since this recipe was gluten free to begin with, I did not change anything. I only added half a cup of finely chopped parsley for added flavour, texture and colour. Send me a message and a photo if you make it! Enjoy x
Carmen's Web Page:
300 g new potatoes
125 g white onion 100 ml extra-virgin olive oil
1/2 cup finely chopped fresh parsley 3 eggs
Peel the potatoes, cut them in half (lengthwise) and then into slices (not too thin, not too thick).
Peel a small onion, cut in half and then into julienne strips.
Heat the oil in a frying pan, add the potatoes and onion and stew gently for about 30 minutes. Stir occasionally until the potatoes are softened. Strain the potatoes and onion through a colander into a large bowl (set the strained oil aside).
Beat the eggs in a large bowl, add the potatoes and onion and salt to taste. Let the mixture rest for 10-15 minutes.
Add a little of the strained oil in a smaller non stick frying pan, heat it and ensure that it covers the bottom properly (this will stop our omelette from sticking).
Tip the mixture into the pan and cook on a moderate heat for 1-2 minutes, using a spatula to shape the omelette into a cushion by tucking in the edges. Invert on a plate, slide back into the pan and cook for 1-2 more minutes (tucking in the edges again). Slide on to a plate and cool for 10 minutes before serving.
Cover the pan when stewing the potatoes and onions, they will cook quicker and more evenly.
This omelette can be cooked without onion, in fact there has always been a big debate as to whether the real Spanish omelette should include onion or not. I always cook it with it, the results is moist and delicious.
If you don’t have new potatoes or white onion, use whatever you have in hand. Just make sure they are stewed until soft.
The trickiest part in this recipe is inverting the omelette half cooked and sliding it back into the frying pan. I use a plate, slightly bigger than the pan, place it upside down (as if it was a lid), hold it with my hand, remove the pan from the heat and turn it upside down quickly. Then slide it back into the pan (which is much easier to do if we previously oil the plate a little).
If you like you omelette well done, then cook it 3-4 minutes on each side. If you like it runny, reduce the time accordingly.
This basic recipe can be enhanced by adding vegetables, cheese, meat, tuna, herbs, etc to the basic ingredients.