Ken's Spanish Omelette - The real thing
I love a Spanish omelette for several reasons. First, in Spain it's called a potato omelette, and second, it uses very simple ingredients but the cooking method is far from simple.
Peel some potatoes and slice thin. Slice some onions.
Add some fine Spanish oii to your pan, enough to cover the sliced potatoes and onions. Poach until they are tender. Do not brown or fry. Poaching in olive oil is key to a great Spanish omelette.
Set a colander over a bowl and carefully pour the potatoes and onions out to drain. Reserve the fragrant olive oil. Season the hot potatoes and onions with salt and pepper.
Whisk the eggs in a bowl until slightly frothy. Add the drained potatoes and onions directly into the beaten eggs. Stir gently to combine, then let rest for 10–15 minutes. This resting allows the potatoes to soak up the egg mixture.
Wipe out your pan, add 1–2 tablespoons of the reserved olive oil, and set over medium heat. Pour in the mixture. Cook for about 2–3 minutes. Reduce heat to low and cook until the bottom is set and golden.
Place a plate face-down over the skillet. In one swift motion flip the pan so the omelette lands on the plate.
Add another splash of oil to the pan. Gently slide the omelette back into the pan, uncooked side down. Cook on low heat for another 2–3 minutes. The center should remain slightly soft.
Slide onto a serving plate and let it rest for 10 minutes. Serve warm or at room temperature, ideally with fresh crusty garlic bread.
Artisan Spanish Olive Oil - Nina's Farm
Tech Notes:
The olive oil is not just a cooking oil, it's a key ingredient. So buy the best you can afford.
Save the left over oil for future cooking.
Content written and posted by Ken Abbott abbottsystems@gmail.com
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