Spanish Omelette GF
This is a recipe that is always popular served warm as a weekend brunch dish or cold for a picnic box.
SPANISH OMELETTE with Cheese
Serves 4
Can be eaten hot or cold
Ingredients:
500g New Potatoes
1 onion (don’t use a red onion)
120ml Rapeseed Oil – see note below
1 teaspoon of dried parsley
6 Eggs
75g Extra Mature Cheese – grated
Salt & black pepper
Method:
1. Peel the potatoes, slice & rinse in water, drain
2. Slice the onion
3. Heat the oil in a large non-stick frying pan
4. Add the potatoes & onion to the pan
5. Give a good stir & poach gently, partially covered for about 30 minutes stirring occasionally until soft (not browned)
6. Strain off excess oil (I use kitchen roll to mop up the excess)
7. Whisk the eggs in a jug with the parsley, salt & pepper, stir in the cheese
8. Add the egg mixture to the potatoes & onion & stir carefully so not to break up the potatoes, until well mixed – use a spatula to tuck down the edges to create a cushion shape
9. Cook on a gentle heat until set– takes about 20 minutes
10. When almost set invert onto a plate & carefully slide back into the pan
11. Use the spatula to keep a cushion shape
12. Cook gently for another 10 minutes – both sides should be golden brown & the omelette set
13. Slide onto a plate, cool for about 10 minutes before serving
14. ENJOY!
Notes:
Rapeseed Oil – I always use Rapeseed Oil instead of Virgin Olive Oil because it has a higher smoking point, is lower in saturated fat and we produce it in the UK from crops grown in the UK.
Instead of cheese I have also used this recipe to make a fresh salmon omelette and a smoked salmon omelette – just leave out the cheese & add some flaked poached salmon or some snipped smoked salmon = both are delicious!