Living with two Spaniards, an Italian and a British housemate, you learn a thing or two about international cuisine. A few months ago, the Spanish faction of the house decided to host a fun and flirty dinner party and one of the dishes I distinctly remember wanting more of was this round and slightly odd looking potato and egg concoction… I later found out that it was called a Spanish Omelette and since trying my hand at it for the first time a couple of weeks ago it is quickly becoming a regular favourite!
It’s not the quickest dish in the world, but it is fairly easy to get the hang of and it’s super easy to get creative with it. Just make sure you have a good non-stick pan or you’ll end up with a slightly burnt version as was the case with my first attempt -_-
The omelette in the picture is actually a spruced up ham and cheese version I tried, but I personally think the plain one is better and goes with more stuff, so that’s the recipe I’m going to outline below, which was inspired by a BBC Good Food recipe.
Ingredients (one plate sized omelette)
6 medium sized/ 500g white potatoes
Salt and pepper
Olive oil to fry (original BBC food recipe states 150ml, but I never use that much or it gets really greasy!)
- Peel the potatoes, cut into thin slices and dice the onions.
- Add a generous amount of oil to cover the bottom of a standard size 26-28cm frying pan and warm up on a medium heat.
- Add potatoes and onion to the frying pan and stir to layer the oil all over, then cover and cook for 30 minutes, partially covered until the potatoes are softened, but not yet mashable. Make sure to flip them occasionally to avoid them getting too brown!
- Drain any excess oil from the frying pan and put the potatoes and onions in a mixing bowl.
- Mix the eggs, a good dose of salt and a bit of pepper to taste ( and any extra ingredients you want to add) in a separate bowl and then add them to the potatoes and onion and mix until they are all covered.
- Return frying pan to medium heat and add some oil to the bottom of the pan (this part is important, you need enough to stop the omelette from sticking later on!)
- When the oil is heated, put the omelette mixture into the pan, shape it to a dome around the edges and then leave for a couple of minutes so the egg can set properly on one side.
- To flip the omelette, take a plate, cover the frying pan with it and then flip it over. The omelette should stay together as long as the egg has set properly (but don’t let it set too long as it can easily burn at this point too!)
- Return omelette to the frying pan and let the second side set too.
- Flip on to a plate and either enjoy hot or let it cool down and eat it cold. Both are delicious!
Top tip: This omelette keeps nicely for about 3 days, so you don’t have to eat it all in one go, though it’s so delicious you probably won’t be able to help yourself 😉
Did you try this recipe? Have you got any tasty suggestions for spicing it up? Do you know of any good side dishes to go with it? Feel free to leave your comments below!