How incredible is this homemade Spanish omelette?! My boyfriend is so proud of himself. I can’t take any credit for this recipe, this was all him. Otherwise known as a ‘Spanish tortilla’, a Spanish omelette is almost a cross between a quiche and a frittata. It’s a lot thicker than an English omelette, and uses probably as many eggs, but doesn’t feel as eggy. If that makes any sense?!
It’s actually made from potatoes and we added chorizo, pepper and onion, but you could probably mix up your ingredients and add other meat and vegetables – perhaps bacon and mushrooms.
Although I holidayed in Spain for more of my childhood, I don’t remember ever eating a Spanish omelette, so I was thrilled when Stew decided to make one. For a midweek meal, it too a little longer than expected to cook, especially as we don’t get home from work until 7pm… By which time I’m STARVING!
However, I patiently waited it out, and I’m glad I did because it tasted incredible. The flavours were beautiful, and I loved the mix of rustic potatoes with spicy chorizo and sweet red peppers. Mmm!
I would highly recommend making one of these but maybe at a weekend when you have slightly more time, as it takes around 20 minutes to prep and a further 30-45 minutes to cook.
Ingredients (serves 4):
- 4 medium potatoes, washed and thickly sliced
- 1 red pepper, chopped
- 1 chorizo, sliced
- 1 medium onion, sliced
- 6 medium eggs
- 1 handful of parsley, roughly chopped
- 1 tsp dried oregano
- 1 tsp paprika
- 1 tbsp olive oil
- Salt and pepper
- Begin by frying the slices of potato in a frying pan with the olive oil, on a medium heat, for 15 minutes. Flipping occasionally to make sure they are slightly browned on both sides.
- Add the red pepper, chorizo and onion and fry for a further 15 minutes.
- Beat the eggs together in a jug and add a little salt and pepper.
- Turn the heat of the pan down a little lower and pour over the beaten eggs. Sprinkle with the parsley and let set, moving the pan a fraction here and there to make sure the base is evenly coated.
Once it looks mostly solid, gently tease the edges upwards with a fish slice, to make sure it’s not sticking.
Very carefully place a large chopping board on top of the pan and flip the entire pan and board over, so that the omelette comes out on to the board. Place the pan back on the heat and gently slide the omelette back into the pan, cooked side up, to make sure the other side is cooked well. Cook for another 5 minutes or until evenly cooked through.
Serve with a side salad and sprinkle more of parsley if you wish.