Spanish Flavour

Jersey Royal new potatoes give such a special and unique flavour.  I purchased a bag of these as they are in season and were a good price.  Half were used to make a fresh Potato Salad, and I really didn’t want to waste the other half.  What to do?

Potatoes and eggs can only promise a good, comforting dish to eat.  Yep.

Spanish Omelette(serves many, depending on how much you will share!)

225g potatoes, boiled until tender – cool & slice into thick rounds

1 Tbsp butter

2 onions, sliced

100g mushrooms, clean and slice

4 eggs

Fresh black pepper

75g Extra Mature Cheddar, grated

Cherry tomatoes, halved to decorate

Melt the butter in a frying pan – choose a pan which can be heated under a grill.  Gently saute the onions for approx 5 minutes(with a lid on the pan), then add in the mushrooms and continue to gently cook for another 5 minutes(with the lid on the pan).  The vegetables may not colour, but they need to be soft.

Crack the eggs into a mixing bowl.  Add grindings of black pepper to taste, and whisk thoroughly.  Spread the cooked vegetables out into a flattish layer in the pan, pour over the whisked egg mixture and spread it to cover the vegetables including the edges.  Continue on a low heat, cover the pan with a lid and cook to allow the egg to starting setting – this will take approx 3 minutes.

While the egg is starting to set, heat a grill to high.

Remove the pan to under the heated grill – the egg will probably not be properly set on top – that’s ok.  Omelette under the grill will set the remaining egg liquid without burning the food on the bottom of the pan.  Grill for 1-2 minutes.  Sprinkle over the cheese, and top with halved cherry tomatoes.  Grill until the cheese is melted.

Slice, serve and enjoy!

This can be enjoyed hot or cold.  I divided into six slices, and ate over a few days for lunches with fresh, green side salads.  When served cold it’s firm and good finger-food.  Ideal for a picnic, and a bit different to the English picnic of sandwiches.  I think it would be acceptable for an afternoon tea too, served in small finger-sized slices.  Oh yes.

It’s full of tasty flavours which go well together.  It’s ideal to use up leftovers in the fridge – that’s what I was doing, and so measurements of veggies don’t need to be precise.  Sliced peppers would also be good in this.  A friend used to add dried chilli flakes to things like this – not typically Spanish, but if you like the hot kick then go for it!

Oh. My. Word.  Look at that (blurry – sorry!) hunk of deliciousness.

Tell me your favourite mix for an omelette.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s