Olé with my old time fav dish: Spanish Omelette!

Rica rica!



If you have to have carbs, you may as well have my old time favourite dish: Tortilla de patata!

Juicy and satisfying. Nothing can beat this super simple dish!

Ingredients (serves 4)

5 organic medium eggs

2 medium or 1 big organic potatoes

1 clove of garlic

1 medium sized onion

2 organic green peppers

Salt, ground black pepper, extra virgin olive oil


Slice the potatoes very finely and soak in water for about 30 mins to an hour if you can, to release starch.

Cut the garlic and onion very finely too.

Beat the eggs in a big salad bowl until silky.

Heat some oil in a medium sized pan. Throw in the potato, onion and garlic, let it cook at medium to low heat until cooked through and golden (takes about 20 minutes, make sure you watch it and stir now and again to avoid burning).

Add this mix to the bowl with the eggs. Be sure to leave any excess oil in the pan. Add salt and pepper to taste.

In the same pan, add a little extra oil if needed (enough to cover the bottom so the omelette doesn’t stick) and heat up at medium heat.

Put the egg, potato and onion mix in the pan. Stir through so it spreads evenly and starts to cook a little.

Leave it for a bout 1 minute. Cover the pan with a big flat plate and helping yourself with a kitchen towel turn the omelette upside down. Do this at the kitchen sink in case the omelette is too runny.

Put the omelette back in the pan. Flatten it out so it has the same thickness all over and round the edges with a fork.

Leave it to cook for another minute or so, depending on whether you prefer it juicy (babeuse) or well done.

Turn it upside down again using the plate and the kitchen towel.

While you cook the omelette roast the peppers in the oven, skin them if you want, and cut them into strips.

Decorate the omelette with the pepper strips and cut into quarters, or smaller portions.

Eat.  Smile!




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