One of the most well known, and well loved, traditional Spanish recipes is Spanish omelet. This recipe is amazingly versatile and can be served hot or cold, as a starter – as a snack – or as a main course with a salad. Cut into cake-like wedges, it is ideal for packed lunches and picnics.
- 1lb/450g potatoes (Estima or Nadine)
- 1 red onion
- 1 red pepper
- 1 clove garlic
- 4oz/100g frozen peas
- 6 large eggs
- 2oz/50g grated cheese
- 4 tablespoons olive oil
- 2 tablespoons chopped parsley
- salt and freshly ground black pepper
Peel the potatoes and cut into half inch/12mm cubes. Cook in boiling salted water for 5 minutes, until tender. set aside to drain. Meantime, peel and chop the onion – peel and crush the garlic – de-seed and cut the pepper into half inch/12mm squares.
In a large frying pan, heat half of the oil over a medium heat. Fry the onion for 2-3 minutes. Add the garlic, peas and red pepper – fry for a further 3-4 minutes, then 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 together and add in the cheese, season with salt and pepper. Return the onion mixture to the pan, combine with the potatoes and sprinkle with the parsley. Reduce the heat and add the egg mixture evenly over the vegetables.Cook over a low heat for 8-10 minutes, or until the eggs are set. Loosen the edges and turn out onto a plate.
You are now ready to serve one of the most famous of traditional Spanish recipes. For a meaty alternative, add some diced ham or bacon, or some chorizo sausage.