The Spanish omelette is a simple food with incredible merits! A fast, tasty, finger food extraordinaire, it is perfect for little fingers, work lunches, a side dish or even dinner when complemented with a salad.
Needless to say that versatility has never before come in such simplicity!
My husband grew up on Spanish omelette as a quick side dish, fast augmented meal or ways to use leftover roast potatoes or chips after fish and chips night. This is therefore my mother-in-laws recipe which has become a very memorable dish among those who gather around our table.
If your oil is not hot enough, your omelette will stick and won’t flip
If you heat your oil too quickly/on high heat, the omelette will stick as well
What you need:
- 2 cups roasted potato or chips, diced
- 4 eggs
- ¼ to ½ tsp salt (more for roasted potatoes, less for chips)
- ½ Tbsp oil
- 6 or so slices of salami, or ham torn to small pieces(optional)
- Freshly cracked black pepper (optional)
- Ketchup/Tomato sauce to serve
- In a fry pan, heat the oil on low flame until very hot but not smoking
- In a bowl, mix the potato pieces, salt and paper, ham/salami pieces if using and mix well.
- Crack the eggs into the same bowl and mix well with a fork
- When your oil is hot enough, pour the egg potato mixture onto it and press down with a fork until evenly distributed
- Continue cooking on low flame for 3-5 minutes. The top will still be uncooked/runny but the edges will look cooked/be sizzling gently
- Using a wide spatula, flip the omelette quickly and cook for a further 1 to 2 minutes.
- Transfer onto a plate and serve hot with tomato sauce as a snack or with a side salad or coleslaw to make it into a meal
Chips are always/often salted. If using salted chips, reduce salt amount by half or skip it if on low sodium diet.
You cannot have too much egg but you can have too little. Without enough egg, the omelette might crack when you are flipping it as egg is the binder
The temperature of the oil, not so much the amount is what determines the future of your omelette.
Not hot enough and the it will stick to the bottom, might not flip and so the top can’t cook.
Hence make sure your oil is hot enough by refereeing to oil photos above
If I’m in a hurry and heat the oil quickly on high, the omelette almost ALWAYS sticks. Low flame is key
Usually half a cup (125 ml) of diced potato per egg should give you a workable mixture. But more egg than that is OK
I’ve added different lunch/cold meats with good results. Bacon makes it too chewy