Crumbled Spanish Omelette

12 Feb

Internet, I have some very exciting news. I am going on holidays to Spain soon! I have a month off classes for Easter in Spring, so a friend and myself have planned a magnificent trip to Spain. I am extremely excited, and I will most likely not stop thinking about this until April. Yesterday I got busy looking up Spanish food and tapas dishes. If I can’t be in Spain yet, I might as well eat like I am.

So I decided to try a Spanish omelette- apparently a Spanish staple. As for the crumbled part… it was not intentionally crumbled. That part came when I tried to slide the omelette back onto the pan and it fell apart. But it was tasty nonetheless!

I thought it was going to be much harder to make, and taste more bland, but it was actually quite simple, and full of flavor. A must have!

Ingredients: Warning, these portions are a lot, this could easily halved and be enough for 1 person. Then again, I finished it all…so if you’re really hungry…

3 eggs

Dash of Salt

Glug of oil

3 potatoes, peeled and thinly sliced

1 onion, peeled and finely chopped

Instructions:

1. Crack the eggs in a bowl and mix them together with the salt.

2. Turn the stove on to medium/high and heat the oil

3. Add the potatoes and fry for a few minutes

4. Add the onions to the potatoes and mash together

Pro tip 1: My potato slices may have been too thick, or the potatoes not soft enough, but I struggle to mash them. I ended up just mixing together the potatoes and onions and leaving it at that. Not sure how I would’ve mashed up the potatoes, any advice? Either way, it tasted just fine without them being mashed.

5. As the edges of the potato begin to brown, add the eggs on top. Try and make sure the egg is covering the potato/onion mix.

6. Fry this on a low heat, gently prodding at the edges to keep it loose.

7. As the egg starts to set, place a plate over the pan, and gently flip it so the mixture is on the plate. Carefully slide it back into the pan.

Pro tip 2: Put the plate edge right down touching the pan, if you leave it up at all it will collapse. Also go very slowly- too fast and it will fold over on itself.

8. Let the underside cook for a minute or so, and remove from the heat. Allow it to cool and serve!

As you can see, the outcome isn’t the most beautiful, and chances are what I made is nothing like an actual Spanish omelette, but whatever the hell I did make was damn good, so I’m ok with that.

20130212-001540.jpg

….yeah, not exactly what it’s supposed to look like.

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7 Responses to “Crumbled Spanish Omelette”

  1. ethandrew February 12, 2013 at 12:36 am #

    As soon as I saw “Spanish” omelette, the first thing I looked for were the potatoes! It looks delicious!

    • callmekate13 February 12, 2013 at 12:43 am #

      Thank you! I honestly have no idea what Spanish omelettes are supposed to look like so I’m glad someone approves 🙂

  2. Sofia February 12, 2013 at 12:46 am #

    I live in Spain and what you made looks more like what the Spanish people call “huevos rotos” (broken eggs)… I bet it was very delicious, as you say! x

    • callmekate13 February 12, 2013 at 12:50 am #

      Well I’ve no idea what I ended up making but I’m glad it ended up looking like something Spanish anyways!

  3. whilehewasout February 12, 2013 at 12:58 pm #

    Don’t worry about the looks it is the taste that matters! I have never heard of mashing the potatoes, my Spanish bf leaves it in chunks/slices. Cheers!

  4. JoJo February 14, 2013 at 6:25 pm #

    I lived in Spain for a summer and LOVED their tortillas (in Spain, tortillas are made of eggs, not flour). Thanks for taking me back down memory lane! I’m so jealous of your vacation. I know you’ll have a great time there!

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