While in Barcelona, Spain we enjoyed many tapas that we’d never tried before and one particular tapa was the Potato Omelet. Now you know that I am not a huge potato eater, but for some reason I really wanted to try it. The starch in the potato makes for a very dense and slightly chewy omelet, which was usually served as a small cube, sometime with bread but most often not.
Now that we’re home, I’ve experimented with other ‘fillings’ for this simple treat and yesterday I think I hit the jackpot. I made this little hors d’œuvres with a shallot, finely diced chorizo and a sliced mushroom. What made it hit the jackpot for me was the texture and because I wasn’t using a potato in this version, I needed to add something to help thicken the egg. I remembered Sissi’s recipe for a Korean Pancake (which I thoroughly enjoyed) and she added corn starch to the egg batter to firm it up. So that’s exactly what I did. Thanks Sissi. It made eight 2.5cm squares (1″) that were tasty and incredibly easy to make. You can even make it in advance and reheat.
Chorizo, Shallot and Mushroom Omelet Tapa
- 1 whole egg and 1 egg white
- 1 tbsp corn starch
- 1 mushroom, sliced about 2mm thick
- 30 g finely diced chorizo (I didn’t add extra salt as I find Chorizo salty enough)
- 20 g finely chopped shallot
- Preheat oven to 350°F.
- Beat the egg and white together, add the corn starch and beat until all the lumps have disolved.
- Generously grease a small loaf pan 7cm x 13cm (2.75″ x 5″) or 200 mL (3/4 cup size).
- Add the chorizo, shallots and mushrooms and make sure they are distributed evenly in the pan. Pour the egg batter over it and tap a few times so that it reaches under and over all the inclusions. Bake for 30-40 minutes or until egg is entirely set. You may serve immediately or cool completely and reheat this mixture prior to serving.
And definitely don’t let my ingredient mix stop you from trying something you have on hand…for example, ham and gruyère cheese!
The possibilities are definitely endless. I do hope you enjoy this snack.