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CLASSIC SPANISH OMELETTE

This recipe for Spanish Omelette has been reproduced courtesy of Orce Serrano Hams - www.orceserranohams.com

Orce 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 it!

If you would like to find out more about Orce Serrano Hams and the Serrano Hams then have a look at the article entitled Jamon Serrano / Jamon Iberico / Spanish Ham - Orce Serrano Hams or visit the web site www.orceserranohams.com

I 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 . . .

Ingredients for Spanish Omelette

3 - 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
Salt

How to amke Spanish Omelette

  • Chop your onions into small pieces.
  • Peel and slice the potatoes. The smaller the slices, the quicker it will cook.
  • Place the onions and potatoes into a large frying pan. Add enough olive oil to cover the potatoes and onions.
  • On 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.
  • Whilst the onions and potatoes are cooking, whisk your eggs with a little salt.
  • When 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)
  • Pour 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.
  • Go 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.
  • When 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.
  • Carefully 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.

Serves 4

Orce Serrano Hams
www.orceserranohams.com

Published with permission of Orce Serrano Hams

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