Ultimate Cheesy Spanish Omelette
I grew up cooking at my mother's dinner so making an omelet was a normal occurrence. Since I was in six years old than my mother used to cook for every family member. Since then I have been addicted to cooking. That was the biggest hurdle for me as a cook before I went to culinary school, a perfect Western omelet cooked all the way through, not runny in the middle, not scorched in the outside. I was obsessed with the perfect omelet according to the French omelet, filled with cheese, sprouts, eaten with lettuce wraps. This is my perfect breakfast dish, starting an energetic and workaholic day.
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| Ultimate Cheesy Spanish Omelette |
So, I started making omelets like that for myself at home, I make it with egg in the batter and use cheese, sprouts, and colorful vegetables. That's my idea of the perfect Spanish omelet, it's crispy, and still luscious with cheese.
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| Cheesy Spanish Omelet |
How I make Cheesy Spanish Omelet:
Ingredients:
500 grams new potatoes
1 medium-sized onion
6 eggs
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| Spanish omelet |
2 finely chopped tomatoes
2 tablespoon finely chopped parsley
Finely chopped baby spinach and lettuce
Red and yellow bell pepper finely diced
150 ml extra virgin olive oil
Kosher salt and black pepper as per my taste
1/2 cup grated cheddar cheese
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| Spanish omelet |
Method:
I scraped all potatoes skin on and cut and sliced. Then I peeled the onion and finely chopped it.
I heated the extra virgin olive in a large frying pan. I added potatoes, onion, bell pepper, baby spinach, and lettuce leaves and covered them for 30 minutes.
I beat the egg separately then I stirred it into the potatoes with parsley and a pinch of salt.
I heated a smaller frying pan and added some extra virgin olive oil and tipped everything into the pan and cooked on moderate heat. I used a spatula to shape the omelet.
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| Spanish omelet |
I cooked the omelet briefly and added grated cheddar cheese. The Ultimate Cheesy Spanish Omelet is ready and garnished with some finely chopped parsley and some grated cheese and a pinch of kosher salt and black pepper.
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| Cheesy Spanish omelet |
To make the perfect Spanish omelet, I have to be gentle with the pan, control the temperature, and make sure I have just enough oil and butter and don't stir too much. I achieved a finished omelet with a crepe-like texture on the outside and a cheesy texture on the inside, just awesome.
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