So, my plan for dinner: Spanish Omelette, Salad, Hummus and Pitta Dips. As its nice weather, I decided that I fancied my spanish omelette cold, so I cooked ahead.
I love spanish omelette, its easy to cook and I almost always have the ingredients in my fridge.
First off, I gathered all the bits I would need: potatoes, onions, garlic, eggs, milk, oil and spices:
Then I got to work peeling and finely chopping my potatoes into slices and popping them straight into a pan of lightly salted cold water
Once I had finished with my potatoes, I popped them on to parboil on a low heat. I also put a glut of olive oil into a fry pan and set that to warm up on a medium heat.
Now I was ready to roughly dice my onions and my garlic.
( I had to suck on a teaspoon and burn a candle as Im a sucker for crying when chopping onions :) )
And so into the now warm pan they go, along with a sprinkle of parsley, salt and pepper.
(I kept the heat low so as to sweat the onions)
As the potatoes and the onion mix simmered and sweated away, I got on to making the omelette 'batter'.
I cracked 6 eggs into a bowl, added salt, pepper and a glug of milk and mixed away until it was a beautiful pale yellow colour.
By now, my potatoes were nicely parboiled and my onions had sweated sufficiently, so I drained and rinsed my potatoes and into the fry pan they went. I then turned the heat up.
I added a dash of water to help steam the potatoes a bit more and let the mix cook away.
When the potatoes and onions started to brown, I turned the heat down to medium and added my omelette mix, making sure it covered all of the pan. At this stage, I preheated the grill to high.
I then let this cook until the edges of the omelette started to lighten up. Then under the grill it went.
Keeping a watchful eye on my omelette, I waited until the top was a gorgeous golden brown.
Once it was this colour, I was ready to take my omelette out of the grill. Now all that was needed was to turn it out onto a plate, wrap it in cling film and pop it into the fridge to cool. (I could have eaten it straight away, but I fancy a cold dinner so Im chilling it instead)
- Potatoes (about 4) finely sliced
- Onion ( 1 large) roughly diced
- Garlic Cloves ( 2 ) roughly diced
- Eggs 6
- Milk 2 tablespoons
- Olive Oil
- Parboil the potatoes on a medium heat for about 10 minutes. Meanwhile sweat the onions and garlic in a frying pan on a low heat with a glut of olive oil
- Whilst the eggs and milk together with salt and pepper to taste until fully combined.
- Once the potatoes are parboiled, add to the onions and continue to fry on a high heat for a further 10 minutes. If needed, add a tablespoon of water to the pan and let it cook off.
- When the potatoes are starting to brown, add the egg mixture, making sure to coat all of the frying pan. Preheat your grill to high. Cook the omelette on a low heat until the edges start lighten.
- Put the frying pan under the grill for about 10 minutes, until the omelette turns a nice golden brown
- Either serve straight away or Chill in the fridge for about 1 hour to serve cold.