Spanish Omelette

Spanish omelette or tortilla is a great way to use up leftovers – add in leftover or frozen vegetables, meat, prawns or smoked fish. It can be enjoyed when hot or cold.

Difficulty:👍👍👍👍

Cost: £££

Serves 4 people


225g potatoes, scrubbed (no need to peel) – you can use leftover potatoes if you have them
1 onion
1 tbsp vegetable (or olive) oil
Selection of vegetables:
e.g. celery, courgette, broad beans, broccoli, mushrooms, spinach, cooked carrots or squash, peas, sweetcorn, green beans, etc
60g cheddar cheese (optional)
4 free range eggs
2 tablespoons water or milk
salt and pepper
1 tablespoon chopped parsley or basil (optional)
1 teaspoon butter
1 teaspoon olive oil

  1. Cook the potatoes in boiling water until they are tender – about 10 minutes. Drain them and cut into chunks or slices.
  2. Meanwhile, peel and slice the onion. Heat the oil in a large non-stick frying pan and fry the onions over a low heat for 8 minutes.
  3. Slice the vegetables you want to use and add to the pan. Stir and fry for 5-10 minutes, allowing the veg to soften slightly. Then add the cooked potatoes and fry for another couple of minutes – but don’t let them get too brown
  4. It is a good idea to grate the cheese at this stage if you are using it.
  5. In a large bowl, beat the eggs with the milk or water, a little salt and pepper, and tip in the contents of the frying pan. Add the chopped herbs. Add half the cheese – if you’re using it. Mix well.
  6. Wipe the pan and heat a little more oil and butter in it until it starts to foam. Tip in the egg and veg mixture.
  7. Put the grill on high to pre-heat it.
  8. Cook over a low heat for about 10 minutes; as the egg sets around the edge, tilt the pan to allow the liquid egg to flow underneath.
  9. Sprinkle remaining cheese over the top and place the pan under the pre-heated grill for a few minutes, until the egg is set, and the cheese starts to bubble and turn brown.
  10. Loosen around the edges and turn out onto a plate or serve directly from the pan. Cut into wedges and serve warm with crusty bread, baked beans or salad.

Method

  1. Cook the potatoes in boiling water until they are tender – about 10 minutes. Drain them and cut into chunks or slices.
  2. Meanwhile, peel and slice the onion. Heat the oil in a large non-stick frying pan and fry the onions over a low heat for 8 minutes.
  3. Slice the vegetables you want to use and add to the pan. Stir and fry for 5-10 minutes, allowing the veg to soften slightly. Then add the cooked potatoes and fry for another couple of minutes – but don’t let them get too brown
  4. It is a good idea to grate the cheese at this stage if you are using it.
  5. In a large bowl, beat the eggs with the milk or water, a little salt and pepper, and tip in the contents of the frying pan. Add the chopped herbs. Add half the cheese – if you’re using it. Mix well.
  6. Wipe the pan and heat a little more oil and butter in it until it starts to foam. Tip in the egg and veg mixture.
  7. Put the grill on high to pre-heat it.
  8. Cook over a low heat for about 10 minutes; as the egg sets around the edge, tilt the pan to allow the liquid egg to flow underneath.
  9. Sprinkle remaining cheese over the top and place the pan under the pre-heated grill for a few minutes, until the egg is set, and the cheese starts to bubble and turn brown.
  10. Loosen around the edges and turn out onto a plate or serve directly from the pan. Cut into wedges and serve warm with crusty bread, baked beans or salad.

Ingredients

225g potatoes, scrubbed (no need to peel) – you can use leftover potatoes if you have them
1 onion
1 tbsp vegetable (or olive) oil
Selection of vegetables:
e.g. celery, courgette, broad beans, broccoli, mushrooms, spinach, cooked carrots or squash, peas, sweetcorn, green beans, etc
60g cheddar cheese (optional)
4 free range eggs
2 tablespoons water or milk
salt and pepper
1 tablespoon chopped parsley or basil (optional)
1 teaspoon butter
1 teaspoon olive oil


By using the most readily-available, seasonal vegetables (or even frozen ones) you can keep the cost down.

If you don’t wish to fry the omelette you can bake it in the oven instead. Follow the recipe to step 4 and then pour the mixture into a baking tray lined with baking paper and bake until golden and puffy.

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