Egg tortilla or Spannish omlette

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This is a basic recipe for a very useful dish. The simple version is good as a potato dish, with a BBQ, with a salad or good with lunch.  We are having it with sausages and peas. The left overs will be sliced, stored in the fridge and used as and when over a couple of days. It is also great if you have an egg glut – a chicken keepers delight.

You need:

5 or 6 medium potatoes or 6 to 8 smaller potatoes

1 onion peeled and diced

6 eggs

olive oil

salt and pepper

Peel the potatoes and slice them into half centimeter slices (I hope this is about quarter of an inch).

Put them in a saucepan, cover with water and add a good pinch of salt. Bring them very gently to the boil and then turn them down to a low heat. They need to cook gently for about 10 minutes. They need to be cooked and retain their sliced shape. Drain the water off and allow them to sit in the drainer over the empty pan for a little while .

Take a medium frying pan. We use a 10 inch (about 26 cm) pan. Put about 4 to 6 tablespoons of olive oil in and heat up on a medium heat, add the diced onion and allow it to sizzle gently for 10 minutes.  While this is cooking beat 6 eggs with a whisk until combined. Season with a pinch of ground pepper and a pinch of salt.

Put the potato in the pan and cook for a few minutes to help warm them up a bit them pour over all the egg. Try and push down any sticky upy potatoes so the top is coated in egg.

Put this on a low heat and cook for 20 minutes. Check it isn’t burning, it really needs to be gently cooking, too low and it won’t set – too high and it will get a tough outer layer. The top should be just a bit gooey.

You now need a plate and a big lid or two plates. Cover the pan with a plate and tip the egg onto it. Cover this with the lid or another plate and tip it up again. Then return the gooey side face down to the pan and cook for another 5 minutes.

Gently turn out onto a clean plate. It can be served hot or left to cool and served cold. When cold keep it in the fridge

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