A Spanish Tortilla Omelette is an easy lunch or supper dish that combines eggs, onions and potato with whatever ingredients you have available.
I served it with a salad of mixed leaves and a sort of Waldorf salad with apples, pecan nuts and a mustard mayonaise dressing.
- Sharp knife
- chopping board
- Large saucepan
- 20-23 cm non-stick frying pan
- small bowl
- Serving board or plate
- 125 g potatoes peeled and cut into 1 cm cubes
- 1 tsp oil
- 3 onions peeled and finely sliced
- 2 garlic cloves peeled and finely chopped
- 200 g bottled roasted red peppers drained and roughly chopped
- 200 g frozen peas thawed
- 5 eggs
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- Parboil the potatoes in a large saucepan of lightly salted boiling water for 5 to 6 minutes. Drain thoroughly.
- Put the oil in a 20 – 23cm non-stick frying pan and place over medium heat.
- Add the onions, peppers, peas and drained potatoes, and fry gently over medium heat for 12-15 minutes or until the vegetables have softened, but not coloured, turning and stirring often.
- Add the garlic and stir to mix well.
- In a bowl, beat the eggs lightly and season well. Pour this mixture into a frying pan, shaking the pan so that the egg and vegetables are evenly spread.
- Preheat the grill to medium-hot.
- Cook gently for eight to ten minutes or until the tortilla is set at the bottom.
- Place the frying pan under the grill and cook for five to six minutes or until the top is set and golden. Remove from the grill and allow it to cool for five to six minutes.
- Carefully transfer to a board and cut into wedges. Serve warm or at room temperature.