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Thursday, February 19, 2009

The Weekly Post

It is so good to receive recipes from all over the world for the Weekly Post and this one for Spanish Omelette is very special from Xavier and Kika in Barcelona, Spain. The Spanish know all about getting tortilla right but you do not have to be Spanish to love it, Thanks Kika and Xavier.

TORTILLA DE PATATAS - Spanish omelette


4 medium-sized potatoes, peeled and thinly sliced
6 eggs
1 onion, chopped
1 green pepper, chopped
¼ litre olive oil


First, heat the oil in a large frying pan and then gently fry the sliced potatoes until almost soft, stirring from time to time so that they don't burn on the bottom of the pan. Add the onion and the green pepper and continue frying until all the vegetables are soft. Drain the vegetables in a colander to get rid of the excess oil.
Beat the eggs in a bowl and season with salt and pepper. Add the potatoes, etc., mix well, and check seasoning.
Heat a little oil in a frying pan on a moderate heat. Pour in the potatoes and eggs and shake the frying pan from time to time so that the omelette does not stick to the bottom. Once the bottom of the omelette has set, turn the heat down low and cover the pan. After about ten minutes, turn the omelette by placing either a flat plate or saucepan lid on the frying pan and quickly turning over. Gently slide the omelette back into the frying pan and continue frying, once again shaking the pan from time to time so that it does not stick to the bottom, until it has set all the way through.

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