I suppose the title should be “Real Catalonian omelette”, but sticking with the EU theme I decided to use Spain. Apologies to my Catalonian friends
For us at home “Spanish omelette” has always meant throwing everything you can find in the fridge in the frying pan with a few eggs – peppers, peas, sausages, oh and yes, a few potatoes too.
So it was a surprise to find that a real Spanish omelette only has very few ingredients: Potatoes, onions, oil, parsley, eggs and seasoning. The recipe is from the BBC Goodfood page and can be found here.
- 500g new potatoes
- 1 onion, preferably white
- 150ml extra-virgin olive oil
- 3 tbsp chopped flatleaf parsley
- 6 eggs
- Scrape the potatoes or leave the skins on, if you prefer. Cut them into thick slices. Chop the onion.
- Heat the oil in a large frying pan, add the potatoes and onion and stew gently, partially covered, for 30 minutes, stirring occasionally until the potatoes are softened. Strain the potatoes and onions through a colander into a large bowl (set the strained oil aside).
- Beat the eggs separately, then stir into the potatoes with the parsley and plenty of salt and pepper. Heat a little of the strained oil in a smaller pan. Tip everything into the pan and cook on a moderate heat, using a spatula to shape the omelette into a cushion.
- When almost set, invert on a plate and slide back into the pan and cook a few more minutes. Invert twice more, cooking the omelette briefly each time and pressing the edges to keep the cushion shape. Slide on to a plate and cool for 10 minutes before serving.
The huge amount of oil freaked me out a bit, and I used tons of kitchen towel to gat rid of access oil. I suppose in future I might try parboiling the potatoes rather than frying them … although that may not be the Spanish way!
I should have used a smaller frying pan for the actual omelette because it came out much thinner than in the recipe picture.
Still nice though.
I prefer omelette cold, but today we had it hot with asparagus and salad.