recipe for Spanish Omelette has been reproduced courtesy
Serrano Hams - www.orceserranohams.com
Serrano Hams market a range of authentic Andalucian
cured meats, in particular Serrano Hams, olive oils,
vinegars and wines. The business is situated in the
heart of the Andalucian countryside, which is the home
of Serrano Hams, and ships direct from Spain. All of
the products are locally produced with many being used
in local restaurants and tapas bars where Serrano Ham
is a great favourite. If you are looking for a taste
of real Spain the Orce Serrano Hams can supply you with
you would like to find out more about Orce Serrano Hams
and the Serrano Hams then have a look at the article
Serrano / Jamon Iberico / Spanish Ham - Orce Serrano
Hams or visit the web site www.orceserranohams.com
am very ashamed to admit that it took me almost a whole
year of living here to finally make a "tortilla
de patatas" to perfection! During a discussion
one evening with my students at my English class, they
were horrified to discover I could not make a Spanish
Omelette and proceeded to tell me step by step how it
was done. The next evening I was presented with an omelette
made only minutes before, to take home and to give me
something to aim for no doubt. "It's easy"
they all said so I gave it a try, and sure enough it
is easy, just follow this simple recipe and try one
for yourself . . .
for Spanish Omelette
- 4 medium sized potatoes.
1 large onion.
A generous amount of extra virgin olive oil (enough
to cover your ingredients when in the pan)
6 to 8 eggs
to amke Spanish Omelette
your onions into small pieces.
and slice the potatoes. The smaller the slices, the
quicker it will cook.
the onions and potatoes into a large frying pan. Add
enough olive oil to cover the potatoes and onions.
a very low heat, cook the onions and potatoes until
soft. Do not allow to go brown and with a wooden spoon,
break up the potatoes during cooking so they do not
resemble fritters. I cannot stress enough, you must
cook on a low heat. This part can take up to 40 minutes.
the onions and potatoes are cooking, whisk your eggs
with a little salt.
the potatoes and onions are soft, remove from the
heat and carefully pour away the oil, leaving just
enough in the pan to stop the omelette from sticking.
(The excess oil can be used several times so if possible,
pour into a container for future use)
the whisked eggs into the pan with the potatoes and
onion. Keep the heat low and allow the bottom to cook
through - 15 to 20 minutes.
gently around the edge of the pan using a fish slice
or a knife to stop the omelette sticking to the sides
of the pan.
the omelette is almost cooked through, remove from
the heat. Place a large plate over the top of the
pan and flip over so the omelette comes out of the
pan and onto the plate.
slide the omelette back into the frying pan so the
other side can cook - 5 to 10 minutes.
When thoroughly cooked, remove from the pan, by flipping
as described earlier.
with permission of Orce