Another in the ‘Not Quite’ series from us here at Experimental Chefs. They are named simply because they arent part of the culinary tradition of the chef who has created them. This time it is the turn of Spain with this Not Quite Spanish Omelette featuring potatoes and a selection of other vegetables. It makes for a very filling dinner just as it stands or serve with some green salad or a crunchy red coleslaw.
The only vegetables that are really needed to make this Not Quite Spanish Omelette are the potatoes and the peas. Broad beans, broccoli, mange tout, tomato, shaved carrot or savoy cabbage could all be used either to replace one or more of the ingredients or as an addition.
- 2 large Organic or Free Range Eggs
- 2 small Potatoes
- A handful of Peas
- ½ small brown Onion
- ½ small Red Pepper
- 3-4 Button Mushrooms (depending on size)
- 1 clove Garlic
- A handful of Green Beans
- 1-2 Tbsps Extra Virgin Olive Oil
- 1 Tbsp Parmesan or similar
- 1 Tbsp Sweet Chilli Sauce
- Scrub the potatoes then halve and put into lightly-salted boiling water. Cook for 4-5 minutes until they are firm to the knife but not soft.
- Peel and chop the onions
- De-seed rhe red pepper then dice into smallish chunks.
- Quarter the mushrooms if small or chop into chunks if larger.
- Heat the olive oil in a heavy based fry pan over a medium heat.When hot, stir in the onio, red pepper and mushrooms. Stir well to coat then fry until they are softening and showing sign og turning golden.
- Dice or slice the potato according to preference.
- Peel and finely chop the garlic.
- Add both the potato and the garlic to the mixture in the fry pan then stir until the oil evenly coats.
- Cut the green beans into 1cm/½inch chunks then add them and the peas to the pan. Stir well and continue to fry for a few more minutes.
- Beat the eggs, salt, pepper and herbs. This version used Herbes du Provence but take your choice from what is available.
- Add a little extra olive oil to the pan if necessary. Heat a moment or to longer if this is done.
- Spread the mixture evenly over the base of the then pour in the beaten egg. Quickly swirl the pan to get an even coating of the egg.
- Use a spatula to lift the edges of the cooking omelette while ensuring that the still liquid egg moves from the centre outwards. Keep pushing the spatula under the omelette to prevent it sticking to the pan.
- Your omelette is done when the top is set. Put under a hot grill (broiler) for a couple of minutes for a final cook if it is going a little slow.
- Turn onto a serving plate then sprinkle with the parmesan. Spoon some sweet chilli sauce into the middle of the omelette then serve immediately.
This is a very substantial omelette with plenty of vegetables to there is no real need to accompany it with anything. If dividing between 2 people as a dinner then some green salad with a light dressing would add to the meal