Spanish omelette

This is the savoury dish I contributed to LP’s baby shower, also gluten free. It doesn’t look the prettiest once sliced, but it’s homely and comforting. I have adapted it somewhat from Nigella’s recipe (from Nigella Express), and I encourage you to make your own version. I made quite a large amount, but the recipe is easily adjustable to suit. A non-stick frying pan that is oven proof will make life a lot easier.

450g baby new potatoes
8 or 9 eggs, depending on their size
salt, pepper, chilli powder, dried mixed herbs, dried mint, paprika (or whatever seasonings takes your fancy)
4 spring onions
1 small or half a large red onion
150g roasted capsicums (from a jar) or a mixture of roasted capsicums and sundried tomatoes
150g grated cheddar cheese

  1. Put on the oven grill and the kettle.
  2. Boil the potatoes (no need to peel or cut) until cooked, 15 to 20 minutes.
  3. Meanwhile, get on with the rest of the ingredients. In a large bowl, whisk the eggs with the seasonings.
  4. Finely slice the spring onions and finely chop the red onion (separate the pieces if stuck together). Stir into the eggs.
  5. Drain the roasted capsicum thoroughly (but not the sundried tomatoes, if using), cut into smallish pieces and stir into the eggs.
  6. By now the potatoes should be ready. Drain and let cool a bit. Grate the cheese and stir into the eggs.
  7. Cut the potatoes into largeish dice. Stir gently into the eggs.
  8. Put a little oil into a non-stick frying pan that is also oven proof. Pour in the egg mixture (depending on the size of your pan and the amount you’re making, you might have to do this in batches) and cook for 5-10 minutes on a low heat. The eggs should be cooked on the outside and mostly set on the inside.
  9. Transfer the pan to the oven and grill for 5-10 minutes, checking regularly as the time will vary depending on your oven and pan. Grill until visibly set throughout, and nicely browned on top.
  10. Let sit a little so that the pan cools enough to handle. Turn out and serve. If serving later, allow to cool completely and refrigerate, and re-heat in a low oven.

Spanish omlette

There’s nothing glamorous about this dish – it’s simple homecooking. But few things can beat a satisfying wedge of eggy potato goodness, IMHO. I hope you’ll give this a go.


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