The Perfect Brunch Inspiration: Traditional Spanish Omelette

Spanish omelette, also known as a Spanish Frittata, is essentially a slow cooked omelette with sliced potatoes. It makes a perfect brunch, light dinner, snack or picnic treat.

Traditionally it is made using just four ingredients: eggs, potatoes, oil and onion. This is just the basic version, you can add the following extra’s that will go well:

• Veggies: Spinach, mushrooms, peppers, sun-dried tomatoes
• Fresh herbs: Basil, parsley or origanum
• Cheese: Feta or cheddar
• Meat: Chorizo, salami or bacon

The trick is too cook it slowly, as it will cook from the outside in. The middle will be a bit soft, but that’s okay. If the omelette is a bit too runny for your liking, pop it under the grill for a few seconds. Not too long as you don’t want it to over cook.

Serve just as is, or with a salad or homemade bread to make it a meal.

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Spanish Omelette Recipe

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Recipe by Jessica AlbertsCourse: BreakfastCuisine: SpanishDifficulty: Easy

Prep time

10

minutes

Cooking time

50

minutes

Total time

1

hour 

A Spanish classic made with just potatoes, onions, eggs and olive oil. Cook slowly and you will have a delicious light meal. Feel free to add additional toppings of your choice.

Ingredients

• ¼ cup olive oil, plus a little extra

• 4 medium potatoes, peeled and thinly sliced (about 1/2cm thick)

• 1 large onion, chopped in half and sliced thinly

• 4 large eggs

• salt and pepper to season

Method

• Peel and thinly slice the potatoes. You can choose to make the slices thicker if you prefer.
• Pat the potato slices dry and sprinkle with salt.
• On a medium-low heat, heat the olive oil in a large frying pan.
• When the oil is hot, add the potatoes. Add more oil if necessary until the potatoes all are covered.
• Add the sliced onion and cook for 20 minutes at a low heat.
• When the potatoes and onions have been frying 20 minutes, remove from the pan and drain on paper towel to remove the excess oil. Allow to cool for five minutes.
• Beat the eggs in a large bowl and season with salt and pepper.
• Add the potatoes and the onion to the egg mixture and stir well.
• Let the egg and potato mixture sit for about 10 minutes.
• In the same pan where you fried the potatoes, remove all the oil and over a medium low heat add the egg mixture.
• Over a low heat, cook the eggs for about eight minutes. When the bottom layer is cooked, you can flip the omelette over.
• To flip: Take a large plate and put it over the top of the pan. Flip over quickly. If any egg slips out, that is okay, it happens.
• Cook the bottom side for another five minutes or so. When it looks ready, slide out of the pan onto a serving plate and let cool.

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