Spanish Omelette.

Mmmm… It’s delicious! Made by the pupils of 4th of ESO

There are few different histories about the invention of the Spanish omelette.

We have chosen the 19th version: During the early Charlist Wars in Spain (19th Century) a general wanted a cheap meal to feedhis soldiers so that starvation finished.

The dish history.

Spanish Omelette.

The first recipe of the Spanish omelette was something similiar to pancakes; they took olive oil,eggs and potatoes and they put it in the pan with hot olive oil.

Nowdays we make it with more eggs and sometimes we add onions, peppers and even saussages.

It’s delicious you mustn’t miss it.

Then and now.

Spanish Omelette.

500 grams of new potatoes.

1 onion, white better.

150 ml extra-virgin olive oil.

6 eggs.

Ingredients.

Spanish Omelette.

Scrape the potatoes and get rid of the skin.Cut them into cubes. Chop the onion.

Recipe. First step.

Second step. Heat the oil in a large frying pan, add the

potatoes and onion and stew gently, partially covered, for 30 minutes, stirring occasionally until the potatoes are softened. Strain the potatoes and onions through a colander into a large bowl (set the strained oil aside).

Spanish Omelette.

Beat the eggs separately, then stir into the potatoes with the onion and plenty of salt. Heat a little of the strained oil in a smaller pan. Tip everything into the pan and cook on a moderate heat, using a spatula to shape the omelette into a cushion.

Third step.

When almost set, invert on a plate and slide back into the pan and cook a few more minutes. cook the omelette briefly and press the edges to keep the cushion shape. Slide on to a plate and cool for 10 minutes before serving.

Final step.

Spanish Omelette.

It looks so tasty!!

This is the final result.

Spanish Omelette.