Quick, easy, nutritious and inexpensive and a great way to use up any leftovers, the Tortilla or Spanish omelet has always been a favourite in our home, cooked originally in my mum’s Scottish variation in clarified butter and now in my health conscious small measured amount of olive Oil in a non-stick pan with no deep frying or reusing of previously heated oil and differing again from most Spanish traditional recipes, I never add salt to my cooking.
While the traditional Spanish Omelet seems to be a Tortilla-de-patatas or Potato Omelette, you can use any vegetables; it works well with leftovers and frozen mixed vegetables or whatever you fancy.
Along with paella, the Spanish omelette - tortilla de patatas - is perhaps one of the best-known Spanish dishes, I originally learned to cook this back in 1965 at a French Cooking school, these days I see tortilla variations in Asian restaurants through to shopping mall cafe’s but it remains one of the easiest meals to cook at home.
Heat the olive oil in a non-stick pan and add the potato, stirring regularly. Try to keep the potato from clumping together. Add the onions celery and garlic and cook until the potatoes are tender. Add leftover cooked and frozen vegetables and reheat and cook until the last added vegetables are just cooked.
Meanwhile, in a large bowl, whisk the eggs with a little added pepper and a dash of water per 2 egg quantity. Pour over the vegetable mix, gently but quickly stir in, (don’t over stir), the leave to set. Lower the heat to medium and continue to cook, shaking the pan frequently, until mixture is half set.
If a large pan, cut the omelet into four and lift with an egg slice, each quarter and turn over. If a small skillet shaped, pan, cover the skillet with a plate and invert the omelet away from the hand holding the plate (so as not to burn your hand with any escaping food). Add 1 tablespoon oil to the pan and slide the omelet back into the skillet, on its uncooked side. Cook until completely set.
This omelet can be served hot or cold, cut into wedges and serve with salad and a glass of wine. Season it with pepper and spring onions, lemon, avocado or hollandaise sauce are options.
Ryn Shell writes stories of crime, love and Australia.
artist and author
Formerly Kathy Shell of Buninyong Gallery.
The splendour of nature and the Australian bush captured in work of acclaimed artist Ryn (Kathy) Shell.
Website/Blogs hosting mid-month, genre-targeted, authors' newsletter and social media cross-promotions.
Modern Crime Authors
Historical Fiction & History
Clean Cozy Authors
Rural-lit & Fine Arts
eBook Covers & Promotions