Monday, 23 March 2015

Spanish Omelette


Continuing my love affair with Spanish food, I decided to give something I have never tried before a whirl.   The humble Spanish omelette, traditionally so simple but can be jazzed up in so many ways to make it even more exciting.

This February, I was yet again lucky enough to be invited to Barcelona to work on an event.  Not only did I have the greatest time, I got to eat a hell of a lot of Tapas, drink wine and enjoy my favorite city in the world!   When I eat Tapas, I usually go for the not so great on the waistline holy trinity as I like to call it: Patatas Bravas, Ham Croquettes and Pan con Tomate.   However on this trip, I turned to the humble omelette, and found a new friendship!  I've tried to make it in the past, but to be honest never ever worked out.   Now however, after some research - and some experimenting - I am pleased to reveal my very first Spanish Omelette, that actually resembles the real thing!

It does take a little while to prepare but its worth every little bit of time!

Preparation Time: 10 Minutes
Cooking time: 45  Minutes
Serves 4
You Will Need: 
300g Potatoes ( I used New Potatoes)
6 Eggs
2 Tsp Olive Oil
1/2 Onion Sliced or 2 Shallots
1/2 Tsp Paprika (my little twist)
100ml Water (optional)
Frylight/Calorie Controlled Oil Spray
Salt & Pepper for Seasoning

Method: 

Clean and peel the potatoes - I left the skin on for some texture!.  Cut into medium sized slices

Heat the oil in a heavy bottomed frying pan on a low heat, add the onions, potatoes and paprika and let them cook down slowly until soft for about 30 minutes.   I added a little water at the 10/15 minute mark to soften the potatoes a little better.  You can skip this step and go ahead and par boil the potatoes if you like

Beat the eggs in a mixing jug, pour in the softened onions and potatoes and season with S&P.

Spray the pan with some oil, and return the mixture to the pan making sure it lies flat, use a spatula to do this - you don't want anything sticking up!

Cook until almost set.   Put a plate on top of the pan and flip over being careful as the top won't have set properly slide the uncooked side back into the pan and cook for another 5/10 minutes

Remove from the pan, cool slightly and serve

Delicious hot or cold!  Lunch or dinner - and makes a scrummy snack.

You could also have it in a petit pain with a bit of lettuce like they do in Spain! 
Approx Calories Per Portion
173
Weight Watchers Values
5 PP Per Portion
Filling & Healthy Value
Free (If using daily oil allowance)
Simple Start Value
Free (If using daily oil allowance)

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