SPANISH OMELETTE RECIPES RECIPES

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REAL SPANISH OMELETTE RECIPE - BBC GOOD FOOD



Real Spanish omelette recipe - BBC Good Food image

Make an omelette inspired by the Catalonian way, a classic dish made simple with only five ingredients

Provided by Mary Cadogan

Categories     Lunch, Supper, Vegetable

Total Time 1 hours

Prep Time 10 minutes

Cook Time 50 minutes

Yield 4

Number Of Ingredients 5

500g new potatoes
1 onion, preferably white
150ml extra-virgin olive oil
3 tbsp chopped flat-leaf parsley
6 eggs

Steps:

  • Scrape the new potatoes or leave the skins on, if you prefer. Cut them into thick slices. Chop the onion.
  • Heat the extra-virgin olive oil in a large frying pan, add the potatoes and onion and stew gently, partially covered, for 30 mins, stirring occasionally until the potatoes are softened. Strain the potatoes and onion 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 mins before serving.

Nutrition Facts : Calories 516 calories, FatContent 43 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 23 grams carbohydrates, FiberContent 2 grams fiber, ProteinContent 12 grams protein, SodiumContent 0.3 milligram of sodium

SPANISH OMELETTE RECIPE - BBC GOOD FOOD



Spanish omelette recipe - BBC Good Food image

Fluffy vegetarian tortilla is a great meal to make with older children - this one's filled with peppers and potatoes

Provided by Caroline Hire – Food writer

Categories     Dinner, Main course

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 6

500g waxy potato, such as Charlotte
knob of butter
2 small onions, finely sliced
1 red pepper, finely chopped
8-9 eggs
1 x 25g pack chives

Steps:

  • Finely slice the onions and chop the red pepper, removing the seeds. Cut the potatoes into roughly ½ cm slices.
  • Heat a knob of butter in a medium (about 24cm) frying pan over a low heat and cook gently for 10 – 15 until starting to go brown, add the peppers and cook for a further 5 mins.
  • Put the potatoes in a steamer over boiling water for 10 - 12 mins to soften. If you don’t have a steamer, put in a saucepan, cover with boiling water and simmer gently for around 8 - 10 mins until just cooked through and drain well.
  • Break the eggs into a jug and beat with a fork, season with a generous grind of pepper and a pinch of salt. Use scissors to snip the chives into small pieces and stir in.
  • Heat the grill. Add a little more butter to the frying pan and add the potatoes. Pour over the egg mixture. Cook for 15 mins until almost set and golden brown underneath - you can use a fish slice to lift the omelette up and check. Put the frying pan under the grill. Make sure the handle is outside the oven as it will become very hot and can burn. Cook for a further minute or two and serve.

Nutrition Facts : Calories 308 calories, FatContent 15.2 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 24.8 grams carbohydrates, SugarContent 4.8 grams sugar, FiberContent 3.8 grams fiber, ProteinContent 17.7 grams protein, SodiumContent 0.6 milligram of sodium

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SPANISH TORTILLA RECIPE | JAMIE OLIVER EGG RECIPES
This classic Spanish dish is very versatile and quick to whip up. The tortilla (or Spanish omelette) can be served hot or cold and is a fantastic way of using up all kinds of ingredients – simply add in any leftover vegetables, crumbled or grated cheese, jarred red peppers or cooked sausage. They’ll all taste great, so get experimenting!
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Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/LowLactoseDiet, https://schema.org/VegetarianDiet
Calories 458 calories per serving
    1. Peel the potatoes using a speed-peeler, then carefully cut them into thin slices. Pat the potato slices dry with a clean tea towel.
    2. Peel and finely slice the onion. Drizzle 2 tablespoons of oil into a small frying pan over a medium heat, then add the onion and potatoes.
    3. Turn the heat down to low and cook for 25 to 30 minutes, or until the onions are turning golden and the potato slices are cooked through. Try not to stir it too much or the potatoes will break up – just use a fish slice to flip them over halfway through.
    4. Crack the eggs into a mixing bowl, season with a tiny pinch of sea salt and black pepper, then whisk together with a fork.
    5. When the onions and potatoes are cooked, remove the pan from the heat and carefully tip them into the eggs. Transfer the mixture back into the frying pan and place it over a low heat. Cook for around 20 minutes, or until there’s almost no runny egg on top.
    6. Use a fish slice to slightly lift and loosen the sides of the tortilla. Carefully flip the pan over a dinner plate and tip out the tortilla, then slide it back into the pan and cook for another 5 minutes, or until golden and cooked through.
    7. Turn out the tortilla onto a serving board, then cut into 6 wedges and serve hot or cold with a simple green salad.
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SPANISH OMELETTE RECIPE - BBC FOOD
Tortilla, or Spanish omelette, can be served as a main course or, because it is good served cold, it makes excellent picnic food. In Spain they serve it as tapas, cut into small cubes and speared with cocktail sticks - lovely with chilled amontillado sherry. Each serving provides 347 kcal, 17g protein, 20g carbohydrates (of which 3g sugars), 21.5g fat (of which 4.5g saturates), 2.5g fibre and 0.8g salt.
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Calories 347kcal per serving
  • Every now and then draw the edge in gently with a palette knife, as this will give it a lovely rounded edge. When there is virtually no liquid egg left on the surface of the omelette, turn it over to cook the other side. To do this, place a flat lid or plate over the pan, carefully invert both so that the omelette is on the lid or plate. Put the pan back on the heat and use the palette knife to gently ease the omelette back in. Give it about 2 minutes more, then turn the heat off and leave it for a further 5 minutes to settle. It should then be cooked through but still moist in the centre. Serve hot or cold, cut in wedges, with a salad and a glass of Rioja – it's brilliant.
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Here's what you need: onion, potatoes, olive oil, eggs, salt
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The Spanish tortilla has nothing in common with the Mexican variety except its shape and its name. One is just a bread. The other can be an appetizer, a snack, or even a light meal. But the Spanish tortilla has another advantage: because it is better at room temperature than it is hot, it should be made in advance, anywhere from 15 minutes to a few hours. In its most basic form, the tortilla is a potato and egg open-faced omelet that derives most of its flavor from olive oil. Onions or scallions can replace the potato in part or entirely, as can cooked greens like chard. The only hard part is turning the partly formed tortilla, so do it swiftly and carefully (using a nonstick skillet makes it much easier). The worst that will happen is that a little potato and egg will be left behind when you return the cake to the skillet. If you can't bring yourself to risk the flip, just slide the pan into a 375-degree oven until the eggs are completely set, but not overcooked.
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Total Time 40 minutes
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Calories 980 per serving
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So versatile, Mary Berry's easy Spanish omelette makes a delicious brunch, lunch, picnic or light supper.
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