28 Nov Tortilla – Spanish Omlette
An old family recipe just like the traveller’s grandmother use to make. If you have any leftover after your Tapas night use it to make a sandwich ( carb loading to the extreme!!)
- 60 ml (1⁄4 cup) olive oil
- 1 small onion, finely chopped
- 1 small red capsicum
- 3 – 4 medium potatoes, peeled, thinly sliced – try get them all about the same size s
- 5 eggs
- Pinch of salt
We used a few slivers of capsicum to serve. You can also use parsley, aioli and lemon wedges if you prefer.
Heat oil in a non-stick frying pan over medium heat. Add onion and capsicum, cook until softened. Add potatoes and cook for until tender. Transfer potatoes to a colander, reserve 2 – 4 tsp of the oil. Wipe pan clean.
Whisk eggs with salt. Stir in potato mixture, gently Return reserved pan and oil to medium heat. We used greased proof paper to do this so we were sure it wouldn’t stick – just put the paper in the pan – make sure it’s not hot otherwise you’ll burn your hand, then add the oil.
Add potato mixture, reduce heat to low, cover and cook. Place a large plate over the pan, then, wearing oven gloves, quickly invert the omelette onto plate. Return pan to heat, and if you’re using paper then put that back in but be careful not to burn yourself. Then using a large spatula, carefully slide tortilla back into pan and carefully tuck under edges of tortilla. Cook until the bottom is set, should only take about 3 – 4 mins.
Slice into wedges, scatter with parsley, and some capsicum for color. You can serve it with aioli and lemon.