Spanish Omelette
This omelette is a typical Spanish dish consisting of egg, potato and onions. The difference between it and a regular omelette are the potatoes. This recipe comes from Nigella Lawson and is very fast to put together and extremely tasty. The combination of the potatoes, cheese, scallions and the smokiness of the roasted red peppers is amazing. Don't let that limit you though, there are many variations onthis dish. You could add green peppers, chorizo, courgettes, aubergines, mushrooms or diced ham. Every Spanish home has it's own way of preparing the torte.
Spanish Omelette
8 oz baby new potatoes, halved
4 eggs
1/2 cup grated manchego or cheddar cheese
1/3 cup chopped roasted red peppers
3 scallions, finely chopped
salt and pepper to taste
Turn the broiler on and let it heat up while you start the omelette.
Cook the new potatoes in boiling water for about 15 minutes or until tender, then drain.
Whisk the eggs in a bowl and add the cheese, potatoes, peppers, scallions and salt and pepper.
Heat some butter up in a small skillet and pour in the egg mixture, turn the heat to med-low and cook for approx. 5 minutes.
The bottom of the should be set by this time, so stick it under the broiler for a few minutes to set the top.
Turn the omelette upside down onto a plate to cool. It will continue cooking a bit as it cools.
Cut into 4 large wedges and serve.
Once turned upside down on a plate your omelette should be a nice golden brown and set. Don't worry if it's still a little wibbly wobbly, it will continue to cook a little as it cools.
We like to serve our omelette on a charred tortilla with sour cream and salsa with a sprinkling of cilantro.
Try this recipe for a great quick weeknight meal or a fantastic weekend breakfast!
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