Spanish Omlette
Week 28 of the Cookbook Challenge, the theme is Breakfast. I recently bought my second Nigella cookbook so picked a breakfast from it – Spanish Omlette.
I actually had this for dinner not breakfast – I often have omlettes for dinner when I need to whip up something and don’t have a lot of ingredients. My most common ‘dire straights’ omlette dinner when I am scraping what is left in the fridge and pantry before having to go to the supermarket is eggs with canned tuna, whatever fresh veggies I have (usually zuccini and mushrooms), a dash of paprika, salt, pepper – throw everything into a fry pan and voila you have dinner in 5 minutes.
Nigella’s omlette recipe was a bit more structured than my usual ‘throw bits together’ omlette.
Ingredients:
225g baby new potatoes, halved
4 eggs
75g chopped caramelised or flame roasted peppers from a jar
3 spring onions finely sliced
75g grated Manchego or Cheddar cheese
1 teaspoon butter
drop of oil
salt and pepper to taste
Turn on the grill and let it heat up while you start off the omlette.
Cook the potatoes in boiling water for 15 minutes, until cooked through, then drain.
Whisk the eggs in a bowl, add the peppers, spring onions and cheese, and season with salt and pepper, then add the cooked, drained potatoes.
Heat the butter and oil in a small, heavy-based frying pan, and, when hot, pour in the omlette mix and cook gently for 5 minutes.
By this time, the bottom of the omlette should be set and, rather than turn it, simply sit the pan under the grill for a few minutes to set the top.
Turn the omlette upside down onto a plate to let cool. Don’t worry if it feels a little wibbly-wobbly in the middle, as it will carry on cooking as it cools.
Once cool, slice into 4 large or 8 smaller wedges.
I made a smaller version with not as many potatoes and eggs so it spread out a bit on the pan and didn’t quite end up looking like the picture, but it tasted great anyway and was very quick and easy to make.
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oooooooooooooooooooooooooooooooooooooooh! yum yum! pitty about the cheese
I’m gluten and dairy intolerent so my cheese choices are limited (gotta work out a way to ship cheese from America! ha ha)
Still, I’m going to take a go at making it with Better then Cream Cheese and dairy free marge..i’ll leave a comment after, incase there are any other dairy free-ers out there
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