So after living in Spain for the past six months I thought it was about time that I put a Spanish recipe on here. I think one reason that I haven’t, is that I’m still slightly ‘food shocked‘ from Italy.
Although I do like Spanish food, it just doesn’t seem to have the same richness and love that goes into Italian food. I can’t deny that Spanish food is tasty but it seems to be made in a hurry with a more “that’ll do” sort of attitude. Whereas, in Italy it was normal to wait 30/40 minutes for a meal, but it was more than worth the wait once it arrived.
Another thing I’ve noticed is that there isn’t a huge variety of food in Spain (well in Andalucía anyway). The diet here seems to be mainly potato based; walk into any bar or restaurant and the main things you will find on the menu are: Spanish omelette, potato croquetas and different revueltos (potatoes mixed with eggs and ham).
So in light of the new potato addiction I’ve acquired since living here, I thought I’d share a recipe that I often make for lunch when I’m short on time. You only need 4 ingredients and 20 minutes to make this dish. Take a look below and try it for yourself!
Ingredients (serves 2):
- 2 large potatoes
- 1 large onion
- half a litre of olive oil
- 4 eggs
- salt and pepper (to season)
- Pour the oil into a non-stick frying on a high heat, give it 5 minutes to heat up.
- Chop the onion into large chunks and the potato into thin slices. Once the oil is piping hot, add both the onion and potato to the pan. Fry them for 10 minutes, stirring occasionally.
- Crack 3 eggs into a bowl and season with salt and pepper.
- Once the potatoes and onions are golden and crispy, drain the oil from the pan (PRO TIP: keep the oil in the fridge for your next omelette, it’ll make the next one even tastier 😉 ).
- Scoop the potatoes and onions into the bowl with the eggs in and stir until the ingredients are completely covered in the egg. (You have the option to leave it to sit for 10 minutes so that the egg gets absorbed or if you’re in a hurry, move onto step 6).
- Put the frying pan back on the heat (medium) and pour all of the ingredients into the pan. Cover with a lid and cook for 10 minutes.
- Once the bottom of the omelette is solid you should be able to flip it. So take the pan off the heat and place a large plate over the top. Put your left hand flat onto the plate and your right hand around handle. The quick flip the pan so that the plate is now on the bottom.
- Put the pan back on the heat once more and slide the omelette carefully into the pan. It should only take a further 5 minutes to cook.
- To check that it’s cooked all the way through, take a knife and push it through the centre of the omelette, if it comes out clean, the omelette is ready.
- Cut the omelette in half and serve one half to each person with a side salad.
And there you have it!! Spanish Omelette!!
Work that Hob and Walk Unafraid people!!