Spanish Omelette
The Recycled Cook
By Adrian Sleeman
Spanish Omelette
This is not strictly speaking a traditional "Tortilla Española" but is made in the style of one using whatever it is you happen to have available in your fridge.
The traditional version is usually baked in the oven although you can make them using two frying pans, flipping them over half way through cooking. I prefer to start off in a frying pan and then finish the cooking under a hot grill.
I have added cheese as it gives a nice crusty finish to the tortilla and adds bags of flavour too.
Start by slicing and chopping your ingredients into a large frying pan. There are no rules as to what you can use but try and create a balance of flavours. I have used new potatoes (still in their skins), red pepper, onion, some spring onion, celery and chorizo.
I also added a few slices of left over Parma ham. For a vegetarian version just leave out the meat content.
Saute lightly in butter and olive oil until your ingredients are just cooked through, especially the onion which will overpower the other flavours if uncooked.
Add the egg to the saute mix, folding this in quickly so as not to break up the potatoes but allowing for an even distribution of the mixture.
Carry on cooking over a medium heat, making sure to keep the tortilla from catching on the bottom of the pan. Once it has start to se (not before) running a blunt knife around the edge and gently moving it around helps prevent this happening.
Until this point this is pretty much a traditional Spanish Tortilla but I like to add grated cheese to the top which gives another dimension to this dish.
Chef's Tip: If you keep a small tupperware container in the fridge and add oddments of hard cheese to this you will soon build up an interesting mix perfect for this kind of cooking.
I used a mix of Welsh Mountain cheese, Caerphilly, Nettle cheese and Parmesan but use whatever you have.
Any firm cheese such as Cheddar will do but be adventurous, try blue cheese or goats cheese for a change.
To finish the cooking, put the frying pan under a preheated hot grill until the cheese is golden brown. Add sliced baby tomatoes (optional) and grill for a further 30 seconds. Make sure you use a dry teacloth or oven glove when handling the frying pan.
Tortilla is best to serve with some fresh salad and crusty bread.
Accompaniments such as home made chutney go well with this dish or you could serve it with chilli sauce, Indian chutney or even good old Tomato Ketchup.
You can either serve this on a central plate or wood block for you or guests to help themselves to a slice or serve it up ready slice into portions.
Sometimes the presentation alone can transform even the simplest dish from a simple snack to a spectacular supper dish.
I have not used specific measurements for ingredients because, as with all leftover meals it depends on what you have available and of course on how hungry you are.
You may have noticed that in Spain these kind of Tortillas are often served cold too so don't feel you have to finish the whole thing in one sitting.
Allow to cool and keep refrigerated and this dish will keep for a couple of days. If you are going to reheat this dish in an oven or microwave make sure it is heated through thoroughly before eating.
Carry on cooking over a medium heat, making sure to keep the tortilla from catching on the bottom of the pan. Once it has start to se (not before) running a blunt knife around the edge and gently moving it around helps prevent this happening.
Until this point this is pretty much a traditional Spanish Tortilla but I like to add grated cheese to the top which gives another dimension to this dish.Chef's Tip: If you keep a small tupperware container in the fridge and add oddments of hard cheese to this you will soon build up an interesting mix perfect for this kind of cooking.
I used a mix of Welsh Mountain cheese, Caerphilly, Nettle cheese and Parmesan but use whatever you have.
Any firm cheese such as Cheddar will do but be adventurous, try blue cheese or goats cheese for a change.
To finish the cooking, put the frying pan under a preheated hot grill until the cheese is golden brown. Add sliced baby tomatoes (optional) and grill for a further 30 seconds. Make sure you use a dry teacloth or oven glove when handling the frying pan.
Tortilla is best to serve with some fresh salad and crusty bread. Accompaniments such as home made chutney go well with this dish or you could serve it with chilli sauce, Indian chutney or even good old Tomato Ketchup.
You can either serve this on a central plate or wood block for you or guests to help themselves to a slice or serve it up ready slice into portions.
Sometimes the presentation alone can transform even the simplest dish from a simple snack to a spectacular supper dish.
I have not used specific measurements for ingredients because, as with all leftover meals it depends on what you have available and of course on how hungry you are.
You may have noticed that in Spain these kind of Tortillas are often served cold too so don't feel you have to finish the whole thing in one sitting.
Allow to cool and keep refrigerated and this dish will keep for a couple of days. If you are going to reheat this dish in an oven or microwave make sure it is heated through thoroughly before eating.
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