Spanish Omelette Inspired well… Thick Omelette

Now I’ll be honest, I’ve only eaten Spanish omelette once (made by a Spanish Friend), but never cooked a proper one so I’m a little unsure if I could in fact, call this recipe a ‘Spanish Omelette’ as such – but I’m taking the liberty to freely interpret the term “Spanish” of “Spanish omelette” as such…   So if you fancy a good sturdy thick omelette, this is one for you.

Ingredients (for 1-2 persons)

  • 4-6 Eggs
  • Dash of Milk or Water -for diary restricted eaters (for the eggs)
  • 100-150 Grammes of Potato, peeled and sliced finely
  • 1/2 small Onion, peeled and sliced in half Moons
  • Fresh Garlic to taste, peeled and diced
  • 100 Grammes of Red & Green bell pepper (mix in yellow for extra colour)
  • Pepper, Salt, Parsley or any other Herbs you like, fresh or dried (Herbes Provençals, Chilli, Chives…)
  • Butter for cooking
  • Bacon, Chicken (optional)
  • Cheese (optional)

Method

Take a medium sized pan and put on a medium heat – mine is 20 cm wide- and melt some butter in it. Once melted, add the finely sliced potato and the bell pepper. Cook the mix till medium soft, so they will not cook into mash after adding the other ingredients.  With a lid on, this takes me around 5 minutes, depending on the thickness of the potato slices.

Once the mix is about half cooked, add the diced garlic and sliced onion in, and mix in with the other ingredients.  Cook till soft and translucent.

At this point, should you like to add in Bacon or even chicken in, you can do so, but cook these pretty much cooked through in another pan before adding them in the mix.

While the full veggies are baking away, take the 4-6 eggs and crack them in a bowl. Add a dash of milk into the eggs and season with pepper and salt.  I also added fresh parsley. Whisk the eggs well.  If you want to add grated cheese in your omelette, you can whisk these in with the eggs. That way, after you’ve poured the egg mix into the skillet, the cheese will end up everywhere in the omelette.

When your veggies are pretty much ready, add the egg mix to it. Just poor it over and let it fill up the holes between the vegetables in the pan.  Then put a lid on it and leave till the egg mixture is cooked through, or just slightly gooey (how you prefer, I like mine fairly gooey).

Serving suggestions are either wrapped up snug in a wrap or with toasted bread.

What would you add to or change in the omelette?  Mushrooms, tomato, chorizo, cashew nuts…  Let me know what you’ve tried!

Tip: lost for what pans to buy?   Bol.com  will help you (Only in Dutch Sorry!)

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Categories: Recipes

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