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Archive for February 25th, 2019

You may recall that I made a version of this recipe in November 2012 but had an unfortunate accident when the entire omelette slid out of the pan and onto the floor! No “three-second rule”, that baby was toast!

Preparing for a recent trip to Spain, I thought it was the perfect opportunity to repost the recipe in its full glory. These creamy little potatoes are the perfect ingredient for this simple but tasty dish. And it’s perfect if you have leftover potatoes. But don’t stop there, even though the potatoes and onion are the traditional tapa, the flavour combos are endless. In fact, I cheated and added a little crispy pancetta for additional flavour.

Spanish Potato Omelette

A KitchenInspirations Original Recipe

Makes one loaf pan, about 10 cm x 21 cm (4″ x 8.25″), 16 slices

Ingredients:

  • 4 large eggs
  • 200 g potatoes
  • 60 g onion, finely sliced
  • 30 mL roasted garlic
  • 30 g pancetta, finely diced

Directions:

  1. Preheat oven to 350°F. Generously grease a loaf pan, set aside.
  2. Boil the potatoes until soft. Strain and layout on a cool baking sheet and smash with a fork. Allow to cool completely.
  3. In a small frying pan, over medium heat, sauté the pancetta until crispy, remove and set aside.
  4. Whisk the eggs together, add the roasted garlic and whisk well. Mix in the smashed potatoes, pancetta and raw onions.
  5. Pour into the prepared loaf pan, making sure the inclusions are evenly distributed.
  6. Bake for 30-35 minutes or until egg is completely set. Cool slightly, run a sharp knife around the perimeter and turn out of the pan. Flip over and slice into even, bite-sized rectangles.
  7. You may serve immediately or cool completely, refrigerate and gently reheat the prior to serving.

Notes:

  • I did not bother to peel the potatoes, I just smashed the little buggers skin and all after boiling.
  • The original Spanish recipe called for the onions to be sweated out beforehand, you can do this, but I found no alteration in the flavour of the omelette so why waste the extra time?
  • You may also serve these with a dollop of sriracha mayo.

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