Spanish Omelette Recipe | How to make Spanish Omelette Recipe

Spanish Omelette Recipe ( EGG RECIPE)

Spanish omelette – known in Spain as tortilla de patatas – is a Spanish classic for good reason. Made lovingly with just a few ingredients (4 main ingredients plus salt and pepper), it makes a perfect brunch, light dinner for guests, snack or party or picnic food. There’s an art to making it – but it’s easy to master if you follow my tips to success!

Spanish Omelette or Tortilla de Patatas is easily my favourite food. When I first moved to Spain I liked to eat it piping hot. But as I have gotten used to life in Andalusia I am happy to eat it cold in the summer months.

It is not only a great dish for sharing. If I ever have to eat a bocadillo on the run, my pick will be Spanish omelette. They often serve it in a crunchy bread roll with fried green peppers.

Ingredients:

• 1 cup potato

• 1/2 cup capsicum (green pepper)

• 4 egg

• 1/2 teaspoon black pepper

• 1/2 cup onion

• 1/4 cup coriander leaves

• 4 tablespoon vegetable oil

• salt as required

Recipe:

• Step 1 Chop the veggies and saute them

  To prepare this exotic omelette, peel and chop the potato and onion. Next, wash the capsicum and coriander leaves and finely chop them. Heat a pan and pour 3 tbsp of cooking oil. Add chopped potato and saute for two minutes. Now, add chopped onion and saute for two more minutes. Add 1/2 tsp of salt and cook for 5-8 minutes until the colour changes to a golden brown.

• Step 2 Add eggs to the veggies

  Transfer the potato and onion mixture to a bowl and crack eggs in it. Then, add finely chopped capsicum, coriander leaves, salt and black pepper to taste. Mix well all the ingredients using a whisker. Cover with a lid for 15 minutes.

• Step 3 Cook the egg mixture on medium flame

  Heat another pan and pour the remaining oil in it. Add the whisked egg mixture to the pan and cook on a medium flame for 2-3 minutes. Once cooked, cut the edges using a spatula.

• Step 4 Cook on low flame and serve hot

  Cover the top of the pan using a plate and flip it carefully to put it on the plate. Put the omelette back to the pan on the other side and cook for another four minutes in low flame and ready to serve.