I cook Spanish Omelette

So I have taken up cooking these days! Isn’t it quite exciting to hear? Cooking as I discovered to my utter joy is something that gives one a sense of independence and a really creative art. I will also share my recipes with you and seek your suggestions on the same.

This time I’m posting a recipe of Spanish Omelette. I have my own version of the dish without eggs to suit the palette of my vegetarian Aama (mother). Let me know your kind opinion regarding my omelette so that I can improve my cookery skills.

Before sharing the recipe, let me tell you as to how I got hold of the idea of preparing a Spanish Omelette. I was going through a health magazine on yoga and diet one day that I came across one article on its recipe. Curious as I am, I thought of giving it a try and here I was in the kitchen busy preparing the dish. To my utter surprise and shock, the dish turned out to be quite good. I shared it with my Bua, nephew, niece, and sister-in-law (Bhauju) and they all found it quite delicious. I also made a spinach salad as a side dish for the omelette.

Also called tortilla de patatas, Spanish Omelette is prepared of eggs, obviously, and potatoes. and sometimes onions, garlic and chives. Potatoes give the dish a rich and creamy texture. When it was prepared and served, my niece thought that the omelette was pizza! It sure looks like a pizza. She was delighted to partake of it and asked me to prepare more and more in the days to come.

So let me share the recipe of Spanish Omelette.

Spanish Omelette

Ingredients:

Serves: 4

Preparation: 10 mins

Cooking: 20 mins

4 medium-range eggs

6 Charlotte potatoes washed and sliced into half cm thick slices

1 small onion, finely sliced

1 small red or green pepper, seeds removed and discarded, finely sliced

Pinch of salt

Pinch of ground black pepper

A few chives, snipped into small pieces with scissors

50g frozen or fresh peas

100g salad leaves

2 tsp. lemon juice

Method

• Boil the potatoes slices in water for about 8 minutes until just cooked through. Be careful not to overcook the potatoes. Drain.
• Cook the onion in a medium frying pan with 2 tsp. of the oil over a low heat for about 5 minutes. Add the red or green pepper and cook for another 5 minutes until softened.
• Break the eggs into a bowl and beat with a whisk or fork (whichever convenient) then season with salt and pepper. Stir in the chives and the peas.
• Mash the potatoes.
• Add the rest of the oil to the frying pan and add the mashed potatoes. Pour over the egg mixture and cook gently for about 15 minutes until almost set and golden brown underneath.
• Cover the entire dish with a lid and cook in a low heat for a minute or two.
• Turn the omelette onto a plate and cut into quarters. Serve one quarter per person with salad leaves dressed in lemon juice.

Enjoy your very own Spanish Omelette for breakfast, lunch or dinner. You can eat half and save the rest to eat cold for lunch the next day.