Week 61: Spanish Omelette

Ole! Nothing warms a December teatime more than eating something foreign. And simple food always tastes better, right? I had made myself the Gammon and Peas from Nigella’s Express book, and was flicking through the rest and liked the picture.

I do like a good omelette, with this one containing potatoes I didn’t have to do oven chips to go with it. Another bonus is that because you’re meant to eat it cold it’ll do 2 days – I’m not sure if I’m supposed to make it last 2 days, but we didn’t die…

To make this for 4 (or 8 if you’re doing a load more Tapas to go with it) you will need: 225g baby new potatoes, 4 eggs, 75g flame-roasted jarred peppers, 3 spring onions, 75g manchego/cheddar cheese, butter, oil, salt & pepper. You’ll need to finely chop the onions, roughly chop the peppers, and halve the potatoes.

Also, you’ll need a small-ish heavy bottomed frying pan that can go in the oven/under the grill – non of your plastic handles here!

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I always think these look like tongues…

Depending on your grill you’ll need to turn it on so its hot enough to finish off the omelette.  My grill needs about a weeks notice before doing a round of toast so I have to turn it on really early – but you might be able turn your on when you start frying the omelette.  Boil the potatoes for 15 minutes, then drain them.  While they’re boiling grate the cheese, then whisk the eggs together in a bowl/a big jug. Throw in the peppers, onions, cheese and free potatoes, then season to taste.

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Heat 1 tsp of oil and a splash of oil in the frying pan, when it’s hot (but not crazily hot) pour the omelette mix in. Now apparently you don’t need to stir this, so didn’t. When my lover makes omelettes there’s grunting and pushing and alsorts – I quite like this sedate form of omelettry.

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After the omelette has cooked for 5 minutes move the pan under the grill to finish off.  This is instead of turning it over, which I guess would stop it being Spanish Omelette shaped.  Leave it under the grill for a few minutes until it’s pretty much set, then take it from under the grill and turn it upside-down onto a plate. If you can do it without burning yourself that would be great.

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Nigella says that the omelette will keep cooking as it cools down so you don’t need to worry if it’s a bit wobbly in the middle – I can’t comment on this as mine came out a little charred, so there’s no way that bad boy was uncooked when I turned it out.  Leave it to cool down the. Cut it into wedges.

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I even remembered to buy some salad!  I’d definitely make this again, nice and simple and really tasty – and I’ll have a crack at some other Spanish-y bits.

 

Nigella Express, by Nigella Lawson (Chatto & Windus 2007 ISBN 9780701181840)

nigella express

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4 comments

  1. I love Spanish omelettes, I usually order one whenever I go out for tapas but I’ve never thought to make one before. You make it look like something I could do so I’m definitely going to give it a go very soon!

    Thanks so much for sharing it with us at Fiesta Friday, have a great week x

    1. It was so easy too! I’d like a slightly smaller pan to make it taller and slightly more like at the tapas place – but it was so much easier than making a normal omelette. Have a great week too x

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