By Carmen | @tia_alia
I am very excited to share my recipe with you and, after a bit of thinking, I have decided to go for one of the biggest hits in Spanish cuisine: Spanish omelette. I love the idea of spreading its wonders around the globe and...what better way to do so than through this challenge! The recipe is in my blog, Tía Alia Recetas, but it is in Spanish though. Here is the direct link. It is a very old entry, so this will me my chance to update the pictures and everything else. Very much needed :)
What I love about this recipe is its simplicity, the fact that is only requires a bunch of basic ingredients, easy to find and affordable. It is so yummy that, although the recipe feeds two people, you may want to eat it all by yourselves. I usually serve it with a green leaves salad, manchego cheese and a baguette bread, but feel free to pair it with your favourite cold meats, chorizo, tomatoes, olives, garlic mayonnaise, etc and turn your lunch into a tapas experience.
The recipe in Spanish is in the link above, but here it comes in English.
300 g new potatoes
125 g white onion
100 ml extra-virgin olive oil
1. Peel the potatoes, cut them in half (lengthwise) and then into slices (not too thin, not too thick).
2. Peel a small onion, cut in half and then into julienne strips.
3. 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).
4. Beat the eggs in a large bowl, add the potatoes and onion and salt to taste. Let the mixture rest for 10-15 minutes.
5. 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).
6. 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.
7. Invert on a plate, slide back into the pan and cook for 1-2 more minutes (tucking in the edges again).
8. 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.