Spanish omelettes, or tortillas, make great picnic fare since they taste well cold or as a main entrée. Cut into tiny pieces and served on cocktail sticks, it’s known as tapas in Spain and goes well with cold amontillado sherry. This recipe is amazing for a Saturday night where you have family and friends round and you set out tapas for everyone to tuck into, perfect for a Sunday lunch, realistically, it is perfect for any occasion!
347 kcal, 17g protein, 20g carbs (including 3g sugars), 21.5g fat (including 4.5g saturated fat), 2.5g fibre, and 0.8g sodium are all included in each meal. This recipe takes around 20 minutes to prepare and around 30 minutes to cook- so overall just under an hour! It also creates 3 servings but as earlier mentioned if you cut into small pieces it can be served as part of picky bits!
Spanish omelette recipe- ingredient list!
This recipe requires literarily such a small list of ingredients however there is a huge, massive burst of flavour that makes you fall in love with this meal after just one bite, and it also means the recipe is really quick and easy to make, and the short list of ingredients also means it is super on budget! Here is the list of ingredients you need in order to make this spanish omelette;
Ingredient list;
Small Desirée potatoes, 275g/10oz
Three tablespoons of olive oil
One finely sliced onion, about 4 ounces (110 grammes)
Five huge eggs that are free-range
freshly ground black pepper and salt
That is literally it! That is all the ingredients you need in order to make this amazing dish in order for your Sunday lunch or part of your tapas meal!
Spanish omelette recipe- step by step guide!
Step 1
Using a potato peeler, thinly slice the potatoes into small rounds; be careful not to let the slices burn, so work fast. To dry the slices, rub them with a fresh tea towel.
Step 2
When the frying pan is smoking hot, add the potatoes and onions to the 2 tablespoons of heated olive oil. After tossing them in the oil to ensure a nice coating, reduce the heat to the lowest possible setting, season with a sufficient amount of salt and pepper, cover the frying pan, and simmer gently for 20 minutes, or until they are soft. They should only softly stew in the oil and not brown much, so turn them over halfway through and agitate the pan occasionally.
Step 3
In the meantime, crack the eggs into a big basin and whisk them gently with a fork, being careful not to beat them too much. Add the seasoning last. Add the potatoes and onions to the bowl with the eggs.
Step 4
Return the frying pan to the heat, pour in the remaining oil, and adjust the heat level to medium. After completely mixing the potatoes and eggs, add them to the frying pan and reduce the heat to the lowest possible setting. Now put French omelettes out of your mind and have patience; it will take 20 to 25 minutes to cook gently while covered.
Step 5
It will have a beautiful rounded edge if you occasionally use a palette knife to gently pull the edge in. Flip the omelette over to cook the second side when almost no liquid egg remains on the top. To accomplish this, cover the pan with a flat lid or plate, then carefully flip both so that the omelette is on the plate or lid.
Step 6
Return the pan to the heat and carefully slide the omelette back in with the palette knife. After another two minutes or so, turn off the heat and let it rest for another five minutes. After that, it should be cooked through but still have some moisture in the middle. It’s delicious either hot or cold, cut into wedges, and accompanied with a glass of Rioja and a salad.
Spanish omelette recipe- recipe tips!
Equipment: The size of the non-stick frying pan is crucial; for two to three persons, a base measurement of 20 cm/8 in diameter is ideal. You must use both hands to turn out the omelette, so if you are using a larger pan for more people, it shouldn’t be too heavy. A pan-fitting cover is also required.
For more tapas tips, click onto this link here!
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