Destination Dishes: Spanish Omelette

As well as the beaches and weather, one of the highlights of the Costa del Sol has to be the food, where the joy of discovering a little tapas bar down a side alley is second to none.

With summer finally here, I got tempted to recreate the tastes and smells of the region and decided to make one of my all-time favourite tapas dishes; the Spanish Tortilla, otherwise known as a Spanish Omelette. As a local staple it’s sure to be loved by visitors to Malaga during the 17th to 24th of August, when the town showcases all it has to offer during its summer festival – the Feria de Malaga.

I’ve cooked a lot of omelettes in the past but usually have them plain and without as many ingredients. To make this authentic, it needed to include chorizo sausage and potato – with a lot of effort being put into its presentation. Here’s how I got on:

I started by boiling two medium sized potatoes, cut in half to speed up the process. Once cooked through, I put them in a colander to drain and cool before cutting them into even slices.

  boiling croppedcropped potato crop

I then mixed six eggs in a bowl, seasoning with salt and pepper. Make sure you stir well otherwise you’ll get obvious bits of yolk and white in your serving, which doesn’t look appetising!

mixing eggs

After chopping up two chorizo sausages into roughly 1 cm slices, I prepared a frying pan and put them on the heat; you don’t need to put oil in the pan as the fat from the chorizo is quickly released. After a few seconds, add your potato slices, which will turn golden and crispy in no time and take in the flavour of the meat.

cutting chorizo

chorizo cropegg in pan crop

Remove from the pan after a few minutes, leaving the hot oil from the chorizo. Sprinkle in the leaves of two sprigs of rosemary and evenly spread before putting the eggs on top immediately. Swiftly add the chorizo and potato before the egg solidifies, also spreading evenly.

Next, I took the omelette and placed it in a preheated oven (180oc) as I prefer to cook it through this way, rather than flipping it and probably having it crisper on one side than the other (or all over the floor!). I’d recommend doing the same for a consistent colour.

omlette in the oven

Finally, I prepared an extra topping; I peeled and chopped two shallots mixing them in a bowl with the juice of one lemon, a tablespoon of extra virgin olive oil and salt and pepper to taste. It’s best to pinch the shallots with your fingertips to mix in the juices and soften them, before adding the leaves from one bunch of flat-leaf parsley.

pinching shallots

Sprinkle a little of the mixture on top of the omelette and you’re all ready to serve – I’d suggest cutting into pizza like sections, as they’re best for sharing.  Voilà! A delicious meal!

finished hola

full omlette cropslice crop

Look appealing? Why not try making your own Spanish Omelette – you could even try different herbs and spices to suit your taste. Upload pictures of your attempt on Facebook.

 

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