Wednesday, 23 September 2015

Spanish Omelette

We call this a Spanish omelette in our house but in the true Catalonia sense it isn't. In Spain they add potato so it's more of a frittata but in our house we just add peppers, onions, bacon or chorizo and mushrooms ....... and it has to have peas ...... it always has to have peas!! don't ask me why it just does!

We will often make this for a quick, filling Saturday lunch and usually we all get involved chopping, cutting, frying and whisking to make one large omelette that we divide up and eat with a salad and buttered bread - along with one person, who will remain nameless, who likes to squeeze tomato sauce all over it!!

Here's our family recipe

Serves 4

10 large eggs
2 tablespoons milk or cream
8 rashers of smokey bacon - chopped
a large handful of chopped chorizo
1 yellow pepper - diced
1 orange pepper - diced
1 onion - red or white - diced
a teacup of frozen peas
a handful of closed cup mushrooms diced
about 2 oz strong cheddar - grated
salt and pepper

Grab your largest, non stick pan and heat it up with a knob of butter or a dash of oil. Get the bacon and onion frying - after a few minutes add the rest - peppers, mushrooms and peas. Give the pan a shake, lower the heat and let the vegetables start to cook through.

Whilst all that is happening you need to get your eggs ready. Crack them all into a large bowl, add the milk or cream and whisk it all together. You need to whisk until you have a pure yellow liquid. Add a pinch of salt and a lot of black pepper. I will sometimes add some fresh thyme, parsley of chilli flakes I usually add about a teaspoon but that's an optional extra!

Now set your grill to heat - at medium/high

After about 5 minutes your vegetables should be ready - the peppers should have lost their crunch but still have a little bite and the mushrooms should just be cooked through. Give the pan a good shake to distribute everything evenly.

Pour your egg mix into the pan and let it start to cook. Now you can do either of two things - you can leave it to cook until most of the egg has set or you can allow it to cook on the base and then, using a spatula push the egg from the sides into the uncooked middle, let it settle and cook again before repeating the process.

Once you have about 70% of the omelette cooked, sprinkle over the grated cheese and then pop under the grill for the cheese to melt and the top to brown - this will only take a few minutes - keep an eye you don't want it to burn.

Now you can turn it out onto a plate and divide, or flip one half over before sliding it off the plate or you can - as I have seen my stepson do 'eat it out of the pan' - this last one I do not recommend!

However you choose to have it,  serve it piping hot on it's own or with a salad and maybe a little bread and butter.

Love Lizx

Here's the printable