This Spanish Omelette is such a lovely lunch idea. It tastes amazing but only takes about 25 minutes to make (only 15 minutes if you happen to have some leftover cooked potato kicking around). Serve with a little salad, some crusty French bread and a glass of chilled white wine. It tastes just as great the next day cold too – perfect for lunchboxes!
For years I always wanted to make one of these but thought it would be too much faff. Turns out, with a few tweaks to the traditional recipes I found on the internet, it really isn’t.
Some recipes call for you to cook the omelette until it is almost done, then flip it out onto a plate and back into the pan again to cook the top. I have tried this, but it always ends in some kind of disaster (and let’s face it cleaning caked on egg off the stove is never fun), so instead I cook this for 5 minutes in a frying pan on the stove and then 5 minutes in the same pan under the grill. The result tastes just as good as the flip-over version and is so much simpler and less messy.
Any leftovers can be popped in the fridge and eaten later as a little snack or for lunch the next day.
One little plea – please use free range or organic eggs. Not only is it much better for the chickens, it also tastes and looks much nicer! And you really do notice it in this recipe.
- 300g new potatoes, cubed
- 1 small onion, finely sliced
- 1 garlic clove, crushed or finely chopped
- 6 large eggs (preferably free range or organic)
- 50ml milk
- 100g cheese, grated
- Salt and pepper
- Olive oil
- First chop up the new potatoes into cubes of about 1cm or less. Pop these in a pan with a teaspoon of salt and cover with boiling water. Bring back to the boil, turn down and cook for 10 minutes or until cooked. (You can of course use leftover potato from a previous meal)
- Put a splash of oil in a medium size frying pan (make sure you use one that is ok to go under the grill) and add the sliced onion. Gently sweat on a medium heat, stirring occasionally, until just beginning to colour then add the garlic and fry for a minute more. Turn the heat off until the potatoes are done.
- Check to make sure the potatoes are cooked through and then drain and leave to steam dry for a minute or two. Turn the heat under the onions back on and add the potatoes. Cook on a gentle heat until the potatoes begin to get a little colour but don’t allow the onions and garlic to burn.
- In a jug or bowl, crack open the eggs and mix with a fork. Add the milk, grated cheese, salt and pepper and stir again.
- Turn the heat up to medium under the onions and potatoes and pour in the egg mixture. Stir to mix the eggs and the vegetables together then leave well alone! Turn the heat down to the lowest possible setting and leave for five minutes.
- After five minutes turn the grill on and pop the whole pan under the grill. Grill for 5 minutes and it’s done. I like to serve this with a salad of mixed leaves and baby tomatoes and some crusty bread.
- Any leftovers can be popped in the fridge and eaten later as a little snack or for lunch the next day.
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