Spanish omelette
Author: Jeroen Valkenier
Prep time:
Cook time:
Total time:
Makes: 4 portions
Ingredients
- 250 gr pancetta or bacon
- 1400 gr potatoes
- 1 red onion
- 200 gr red bell pepper
- 200 gr courgette
- 2 cloves of garlic
- 2 tbspn Italians herbs
- 1 tbspn paprika powder
- 1 tbspn ground coriander
- 1 tspn ground cumin
- 16 eggs
- 200 gr double cream
- 125 gr grated cheese
Instructions
- Cook the pancetta or bacon cubes in a pan without oil until cooked. Take out and add to a bowl.
- Peel the potatoes and cut them in ½ cm slices. Using the reaming cooking oil from the pancetta, cook the potato slices until almost cooked through and golden. Season with salt and pepper and transfer to the bowl with the pancetta.
- Chop the onion and garlic. Dice the bell pepper and courgette. Sweat them off, adding some oil if needed, until soft. Season with Italian herbs, paprika powder, ground coriander, ground cumin and salt and pepper to taste.
- Add the cooked vegetables to the potatoes .
- Mix the eggs with the cream and season to taste.
- Line a roasting tin with baking paper, covering the sides as well, to create a leak-proof ‘bathtub’. Spoon the potatoes and vegetables in the tin. Pour the beaten egg on top and finish with the grated cheese.
- Bake in a preheated oven at 180°C for 25 min or until just cooked through and golden.
- Serve (luke)warm with a salad.
Stuff to know
This recipe will fill a 20 by 30 cm roasting tray and yields 4 portions.
Do not wash the peeled potatoes to conserve the starch which will help to set the omelette.
Alternatively, cook he Spanish omelette in a large skillet. Mix the eggs and cream, seasoning with salt and pepper, and mix with the potatoes and vegetables. Wipe the pan clean with some paper towel, melt some butter in the clean pan and pour the egg, potatoes and vegetables in. Compress slightly and allow to cook on a low hit, covered with a lid. When the underside is cooked and the top of the omelette is almost dry, place a large plate on top of the pan and turn them over together. Using the plate, return the omelette to the pan to cook the other side until done. If not cooked enough, the omelette is too fragile to turn. If overcooked, the underside will be too brown. Transfer the omelette to a large plate and serve with a green salad.
Use chorizo instead of pancetta.
Do not wash the peeled potatoes to conserve the starch which will help to set the omelette.
Alternatively, cook he Spanish omelette in a large skillet. Mix the eggs and cream, seasoning with salt and pepper, and mix with the potatoes and vegetables. Wipe the pan clean with some paper towel, melt some butter in the clean pan and pour the egg, potatoes and vegetables in. Compress slightly and allow to cook on a low hit, covered with a lid. When the underside is cooked and the top of the omelette is almost dry, place a large plate on top of the pan and turn them over together. Using the plate, return the omelette to the pan to cook the other side until done. If not cooked enough, the omelette is too fragile to turn. If overcooked, the underside will be too brown. Transfer the omelette to a large plate and serve with a green salad.
Use chorizo instead of pancetta.
Recipe by Jeroen Valkenier Recipes at https://jpvalkenier.com/spanish-omelette/