Spanish Omelette

Known to the Spanish as the ‘Tortilla de Patatas’, the dish is scrumptiously satisfying and one of the nation’s signature meals. The Spanish omelette has made its mark in English cookbooks and has been tweaked over the years with the addition of more ingredients along with the original eggs, potatoes and onions.

This omelette is a meal in itself and is a personal favourite of my mothers. It is incredulously easy to make. Not only does it allow you to put left over potatoes to good use but it also allows you to become more creative by adding different ingredients.

My mother and I decided to treat ourselves to the omelette (although this omelette provides for up to 4-5 people) for lunch the other day and I must say it was rather delicious.  Following no recipe, just years of experience we got stuck in to creating this all-time classic dish.

Bellow I’ve detailed how we got on and if you like our method you’ll need…

4-5x potatoes (preferably ones that have been left over from a recent meal)

4x eggs

Cooked ham

Scallions

Powdered garlic for seasoning

Black pepper

Paprika

Crushed chilli (to give it that little extra kick)

If you’re making the dish with freshly boiled potatoes make sure they’ve had time to cool and settle. Then simply cut the potatoes horizontally into slices of about 1cm thick and place on a warm frying pan.

Beat your four eggs with a teaspoon of chilli and garlic and add to the frying pan. If you’re using a large frying pan you can add a little milk to the beaten eggs.  

Chop up as much scallions as you wish to add, as well as slicing up your preferred amount of ham and scatter onto the pan.

When the omelette is cooked through to the centre, don’t fold it like a normal omelette, and place it under a hot grill for about 1-2 minutes so to cook the top.

When the omelette has been through, slide it off onto a plate and cut into triangles as you would with a pizza or quiche and Walla, it’s ready for you to tuck in!