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Spanish Omelette

Spanish omelette served 2Tortilla de Patata is served in just about every cafe and tapas bar in Spain. It’s quick, easy and economical to prepare and a great way of using up leftover cooked potatoes.

Delicious served with salad as a light meal or cut into bite sized pieces and served with drinks, my take on this classic has a bit more oomph than most I was served in Spain.

2 large cooked potatoes, diced

2 tablespoons olive oil

12 black olives, pitted and chopped

2 teaspoons dried basilSpanish omelette whole

Sea salt

Freshly ground black pepper

4 eggs, lightly beaten.

Heat the oil in a 20cm frypan. Add the potatoes and sauté until warmed through and beginning to brown. Add the basil, olives, salt and pepper. Toss to combine.

Pour the eggs over the potatoes, swirl the pan so the egg completely covers the bottom. Cook over a medium heat until the egg is almost cooked through. Turn the tortilla, cook for a few more minutes then serve.

To successfully turn the tortilla, make sure it’s loose on the bottom of the pan, then slide it onto a dinner plate. Invert the pan over the plate then flip the plate and the pan at the same time so that the  tortilla ends up, cooked side uppermost in the pan.

About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

9 comments on “Spanish Omelette

  1. johnnysenough hepburn
    April 11, 2013

    Yes, the black olives would work for my palate! Love tortilla.

    Like

  2. Francesca
    April 11, 2013

    This is my kind of food. Rustic yet divine. 🙂

    Like

  3. ohlidia
    April 10, 2013

    Yes, I could see that the olives and basil would add more oomph to any I’ve ever had. Looks beautiful!

    Like

  4. I love Omelettes. This looks like a meal in itself. I am going to love this I am sure.

    Like

  5. ChgoJohn
    April 10, 2013

    Your tortilla sounds delicious and I like your addition of olives.. Though certainly not the same, it is reminiscent of a frittata, another great dish.

    Like

    • ladyredspecs
      April 11, 2013

      Yes I think tortilla is to the Spanish what frittata is to the Italians. Either/or, both are popular in our house!

      Like

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This entry was posted on April 10, 2013 by in Breakfast and Brunch, FODMAP diet, Food, Gluten Free, Light Savoury Dishes, Vegetarian and tagged , , .
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