Real Spanish Omelette Food

SPANISH OMELETTE

Steps:

• Thinly pare the potatoes using a potato peeler and slice them into thin rounds; work quickly because you don't want the slices to brown. Rub the slices in a clean tea towel to dry them.
• Heat 2 tablespoons of olive oil in the frying pan and, when it's smoking hot, add the potatoes and onions. Toss them around in the oil to get a good coating, then turn the heat right down to its lowest setting, add a generous sprinkling of salt and pepper, put a lid on the frying pan and cook gently for 20 minutes, or until tender. Turn them over halfway through and shake the pan from time to time, as they are not supposed to brown very much but just gently stew in the oil.
• Meanwhile, break the eggs into a large bowl and, using a fork, whisk them lightly - it's important not to overbeat them. Finally, add some seasoning. Tip the onions and potatoes into the eggs in the bowl.
• Put the frying pan back on the heat, add the rest of the oil and turn the heat back up to medium. Mix the potatoes and eggs thoroughly before pouring them into the frying pan and turning the heat down to its lowest setting. Now forget all about French omelettes and be patient, because it's going to take 20-25 minutes to cook slowly, uncovered.
• 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.

SPANISH OMELETTE

Steps:

• Peel potatoes.
• Cut potatoes and onion into small cubes.
• Add salt (to taste) to potatoes and fry them until they are lightly crunchy. in olive oil.
• About the last 5 mins of cooking add the onion to the potatoes. When tender, transfer potatoes and onion to papertowels to drain.
• Beat the eggs with a pinch of salt.
• Lightly coat frying pan with olive oil. Add the eggs, potatoes and onions and cook over low heat, flipping omelette once to cook other side.
• Cooking is a creative process, and this recipe lends itself to your creativity! Add spices, herbs, meats, veggies and cheese to your taste. This is just the base to a Spanish omelette!

SPANISH OMELETTE RECIPE BY TASTY

Steps:

• Heat up the olive oil in a really hot pan.
• Thinly slice the onion.
• Slice the potatoes into 3-millimeters thick pieces.
• Fry the vegetables in the olive oil over high heat for 10-15 minutes until they caramelize.
• Drain the vegetables and save the olive oil for later use.
• Add 6 eggs to a bowl and whisk. Add the fried vegetables, stir, and leave to set for 15-20 minutes.
• In a nonstick pan, fry the egg mixture over high heat for 1 minute, then reduce to a low heat for 2-4 minutes.
• Cover the pan with a large plate and carefully turn the omelet out onto the plate.
• Slide the omelet back into the pan and fry for a further 3-5 minutes over low heat. To check the omelet is cooked, gently press on the centre of the omelet. If the surface springs back, it is ready.
• Repeat step 8 to remove omelet from the pan.
• Enjoy!

TRADITIONAL SPANISH OMELETTE

Steps:

• Wash and peel potatoes, cut into quarters and slice thinly.
• Place in a large bowl.
• Slice the onion and cut capsicum into thick slices and add to the potatoes.
• Add some salt to taste and mix.
• Heat oil in a deep pan and fry the potato, onion and capsicum together until potatoes are soft.
• Remove and drain on paper towel.
• Set aside.
• Beat eggs in another bowl and add the potato mixture.
• Add a salt to taste and pepper, finely chopped garlic and mix inches.
• Mixture should appear as though it is just coating the potato. If mixture is too dry, add another egg.
• On a medium heat, in a non-stick pan, spray with a little oil and add the mixture.
• Cook the mixture until egg looks cooked on bottom-- enough to be able flip over onto a plate and then sliding the mixture back into the pan to cook the other side. Do not overcook egg as it will then become dry. This is a recipe that needs practice until it is just right.
• Serve while hot with a salad and crusty bread or cut into 2 inch squares for appetisers.
• Can also be served cold.