If you have never tried Spanish omelets, you haven’t lived. The nice thing about them is that they provide a means of using up odd ingredients and taste delicious. The fillings tried in a Spanish omelet by the author have been very successful and a talking point at dinner parties, since they are unusual and ingredients that people may not commonly associate with omelets. They are also nutritious and delicious.
The basics of a Spanish omelet is fairly straightforward, though the way to cook it isn’t always fully understood by people. Assuming that you simply throw the ingredients into the omelet is a false assumption. The recipe taught to the author by a very old Spanish lady has become a family favorite because of its flexibility.
Try this for a delicious alternative. The ingredients are nor expensive, though are seasonal.
Two large potatoes
Two average sized parsnips
Olive Oil for cooking
Salt and pepper for seasoning
Dice the potatoes and parsnips and place them in a large frying pan with a little olive oil. Place a lid over the pan and put on a low heat until the potatoes start to cook, turning regularly until they are brown. In a bowl, mix up the eggs with a little salt and pepper and whisk. Pour the potatoes and parsnips into the egg mix, and then pour back into the pan, and place on a low heat. Make sure that you place the lid on the pan. This is important because what that does is allow the heat to cook through the eggs from the bottom and top until the omelet slides easily in the pan and is solidified.
Take a dinner plate and place this over the pan. Turn both the pan and the dinner plate and slide the omelet out of the pan and onto the plate. Slide the omelet back into the pan with the uncooked area facing downward, and put back on a low heat with the lid on until the omelet slides easily in the pan.
If you do the same recipe but instead of using parsnips, try cauliflower florets, this works very well as well. These should be cooked for the same amount of time as shown above, retaining the crispness of the cauliflower by cutting the florets larger than the potato cubes.
Another alternative is frozen spinach. If you defrost this in the microwave and add this to the frying pan with a little olive oil just to cook it through, this can be placed in the egg mixture, and cooked as shown above.
For those who enjoy sharp tastes, try adding a few spring onions, as these are delicious and give off a very original taste and complement the potatoes very well.
It is suggested that you serve the omelet warm but you can also serve it cold, cut in slices with a salad. If serving the omelet hot, this can be served with new potatoes cooked in mint, green beans or baby carrots which have been glazed in butter and are piping hot.
The traditional recipe for Spanish omelet can be expanded upon using your favorite vegetables, though the options shown above have been tried and tested regularly and make a very delicious alternative to more traditional omelet presentation. To add a little zest, sprinkle the almost ready omelet with cheese, and turn it, so that the cheese crisps up. This is particularly good with the cauliflower alternative. Enjoy experimenting as that’s what good cooking is all about. That frying pan will become your friend in the kitchen, once you discover the flexibility of the omelet as an alternative to serve your guests.