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Tortillas / Omelettes
This is a really strange category; amazingly easy to make, fast, super versatile, really tasty, and as economical as you want it to be, yet for some reason people find them imposing.
I'll show you just how easy they are, because they really are foolproof.
All you need is a frying pan (preferably suitable for oven use, although this is by no means essential), eggs, and imagination.
Just have a go! There are no rules, just pamper to your own tastes.
Spanish Omelette
THE ETERNAL DEBATE
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The Eternal Debate : Whether the omelette should be Thick or Thin, whether it should be Sliced or Diced, and whether it should be made With or Without Onion.
The Answer : Do what everyone in Spain does; make it however you prefer it, or better still, make it how your mother used to make it.
I'll show you how to make it both thick and thin, with onion and without, and both sliced and diced, but it's up to you to decide what combination of these options you prefer.
Thin, diced and without
INGREDIENTS
1 medium sized potato,
4 eggs,
a teaspoon of mustard (optional),
salt, pepper, olive oil, 1/3 glass of milk.
STEPS
1)Peel and dice the potato, then put it into a pan of salted water, bring to the boil, and simmer for five minutes.
2)Drain the potato.
3)Fry the potato on a low flame, in about a tablespoon of olive oil, for 3-4 minutes. You are looking to lightly fry them, you do not want to brown them.
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4)Whilst the potato lightly fries, mix the eggs, mustard, and milk in a large bowl, adding a pinch of salt and pepper.Beat well!
5)Once the potato is fried, add it to the egg mix, stirring well to ensure that all the potato is covered. Return the frying pan to the flame.
6)Drizzle a little oil into the frying pan, then pour the egg and potato mix into it.
7)Gently stir in order to ensure an even distribution of the potato, then, with a wooden spoon or spatula, open the mixture, so that the base opens and more of the mixture comes into contact with the pan. You can continue this for a minute or so, when you will notice that the base is starting to firm. Stop! Allow it to cook a couple of minutes, freeing the edges of the omelette from the pan and shaking the pan occasionally. The omelette should slide slightly inside the pan.
8)Place a plate (larger than the pan) over the frying pan, press down firmly on it with your left hand, and grab the handle with your right, then quickly, but smoothly, turn it over. Return the pan back to the flame, then slide the omelette off the plate, and back into the pan.
9)Allow the omelette to cook for a further 2-3 minutes, shaking occasionally (the pan, not you). It should slide around the pan slightly. Press the top of the omelette to ensure it is firm, then remove it from the flame, and tip it onto a plate covered with kitchen paper. The paper will absorb any excess oil.
Alternatively, instead of steps 8 & 9 you can simply pop it into a preheated oven at 180c until it is browned, firm and spongy!
10)Pass to a clean plate, then serve!
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Thick, sliced and with
INGREDIENTS
1 large sliced potato,
6 eggs,
1 onion,
a knob of butter,
1/2 glass of sour or fresh cream,
salt, pepper, olive oil.
STEPS
1)Peel and cut the potato into thin slices, then peel and dice the onion.
2)Lightly fry the potato in a frying pan with the butter and a tablespoon of olive oil, on a low flame.
Using butter is not traditional, but it does add a subtly, well, buttery taste to the potato. After a couple of minutes, add the onion, and continue gently frying on a low flame, stirring occasionally to avoid the potato or onion from either sticking or burning. Add a little salt and a pinch of pepper.
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3)Whilst the potato and onion fry (7-8 min), place the eggs and the sour or fresh cream,in a large bowl, with a pinch of salt and pepper. Beat well!
4)Once the potato and onion turn soft (you'll know this because the potato will start to break when you stir it), remove both from the pan, and add it to the egg mix. Do not remove the frying pan from the flame.
5)Stir the potato and onion into the egg mix, ensure that they are completely coated.
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6)Pour the egg mix into the frying pan. Turn the flame up slightly to low/medium.
7)Gently stir in order to ensure an even distribution of the potato and onion, then, with a wooden spoon or spatula, open the mixture, so that the base opens and more of the mixture comes into contact with the pan. Continue this for a minute or so, and when you notice that the base is starting to firm. Stop! Allow it to cook a couple of minutes, freeing the edges of the omelette from the pan and shaking the pan occasionally. The omelette should slide slightly inside the pan.
8)Place a plate (larger than the pan) over the frying pan, press down firmly on it with your left hand, and grab the handle with your right, then quickly, but smoothly, turn it over. Return the pan back to the flame, then slide the omelette off the plate, and back into the pan.
9)Allow the omelette to cook for a further 3-4 minutes, shaking occasionally. It will slide around the pan slightly. Press the top of the omelette to ensure it is firm yet spongy, then remove it from the flame, and tip it onto a plate covered with kitchen paper. The paper will absorb any excess oil.
10)Pass to a clean plate, and SERVE!
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Bacon and Leek Omelette
This is as good a place to start as any on the variants for omelettes.
Leek is a much maligned vegetable which adds great flavour to your dishes, without dominating them.
You really should give it a go!
For full recipe, see my post of 30/4/17
Spinach Rant
A light-hearted look at the merits of spinach, and an easy way to make a delicious omelette.
Give it a try, you'll be surprised just how tasty green slime can be.
For full recipe, see my post of 3/5/2017
Chucky-Eggs
When I was growing-up, this was an integral part of everyone's diet, or maybe it just felt that way. Who knows, and who cares? I still love them!
This isn't a recipe as far as I am concerned, just a simple reminder of the past.
Make yourself some and transport yourself back to your childhood.
Oh, and by the way. EAT IT OUT OF A MUG!!!!
INGREDIENTS.
1 egg, 1 slice of toast, 2 knobs of butter, salt and pepper.
STEPS.
1)Place the egg in boiling water and boil for 6min. (if you are in Spain, boil it for 7-8min. Don't ask me why, but eggs take longer to boil in Spain)
2)Peel (un-shell) the egg, and chuck it into a mug. (I assume that's why it's called a chucky-egg)
3)Pop the bread into the toaster.
4)Add a knob of butter, a pinch of salt, and a sprinkle of pepper, to the mug, then roughly mash together with a fork.
5)Take the toasted bread out of the toaster and butter it with the remaining knob of butter, then slice. You now have soldiers to go with your chucky-egg!
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