One of the best known and most loved traditional Spanish recipes is the Spanish omelette. This recipe is incredibly versatile and can be served hot or cold, as a starter, as a snack, or as a main course with a salad. Cut into pieces shaped like a cake, it is ideal for packed lunches and picnics.
Ingredients:
- 450 g potatoes (Estima or Nadine)
- 1 red onion
- 1 red bell pepper
- 1 clove garlic
- 4 oz / 100 g frozen peas
- 6 large eggs
- 50 g of grated cheese
- 4 tablespoons olive oil
- 2 tablespoons of chopped parsley
- salt and freshly ground black pepper
Method:
Peel the potatoes and cut them into 12 mm cubes. Cook in boiling salted water for 5 minutes, until tender. set aside to drain. Meanwhile, peel and chop the onion – peel and crush the garlic – remove the seeds and cut the pepper into 12 mm squares.
In a large skillet, heat half the oil over medium heat. Fry the onion for 2-3 minutes. Add garlic, peas, and red bell pepper, fry for 3-4 more minutes, and set aside on a plate.
Heat the rest of the oil in the pan. Add the potatoes and cook for 8-10 minutes while stirring, beat the eggs and add the cheese, season with salt and pepper. Return the onion mixture to the skillet, combine with the potatoes, and sprinkle with the parsley. Reduce heat and add egg mixture evenly over vegetables. Loosen the edges and turn onto a plate.
Now you are ready to serve one of the most famous traditional Spanish recipes. For a meaty alternative, add some diced ham or bacon, or some chorizo sausage.
Bon Appetite
