Spanish Omelette

I first went to Spain when I was seven years old and had just become a very strict vegetarian. I lived on Spanish Omelette for three weeks and never once got bored. Every town and restaurant we stopped in seemed to have their own variation of this dish.

The traditional Spanish Omelette (Tortilla) is made with just potatoes. While this is delicious, the recipe below adds some extra colour, taste and nutrients to the mix.

Ingredients

1 potato (diced)

1 medium onion (finely chopped)

1 red pepper (cut into short strips)

Handfull of broccoli (cut into bite-size pieces)

Handful of mushrooms (chopped)

4 Aspargus sticks (sliced)

Small tin of sweet corn

5 Free range eggs

Dash of milk

Olive oil

Sea salt

Fresh ground black pepper

Dash of red wine

Handful of herbs (coriander, parsley and basil are all great)

Method

1.     Steam the harder vegetables (potato, broccoli and asparagus) for 2 – 3 minutes. They should be soft but not fully cooked. (This step is to reduce the amount of oil used in the recipe. Those who take a more cavalier approach to calories and oils, may skip this step)

2.     Fry the onion and red pepper in olive oil for 2 minutes. Add the steamed vegetables and mushrooms. Cook until golden brown. Add the sweet corn and the dash of red wine. Cook for 2 more minutes.

3.     Beat the eggs, olive oil and milk in a bowl. Add the herbs, vegetables and season with salt and pepper.

4.     Heat a dash of olive oil in a non-stick frying pan on a medium heat. Add the omelette mixture. Use a spatular to allow the eggs to run under the omelette at the sides. Once the omelette has started to solidify. It needs to be tossed: Slide onto a large plate, then flip back into the frying pan with the other side facing down (this takes a bit of practice). Continue cooking and flipping over until the omelette is golden brown on the outside and just cooked inside.

5.     Allow to cool a little and cut into slices

This dish is great served with Harissa sauce and SpicyRocket Salad