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Nannyp
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Spanish OmletteI am not sure if this is a true Spanish Omlette, but is one I made for dinner. We have loads of eggs to use up so.
5 medium pots, peeled and sliced thinly
1 small onion, peeled and sliced thinly
6 eggs (yes, I had loads!!) whisked with10 mls of cold water
20g butter + 2 tspsn olive oil
20 g grated cheese
a small sprinkle of herbs
salt and pepper to taste
Cook potatoes for 15 mins until soft but still in slices.
In a large omlette pan gently cook onions in the butter/oil until soft, add potatoes and pour over the eggs. Keep on a gently heat and if you have a lid, place this over for 5 mins or so.
Meanwhile, preheat the grill on high, remove lid from pan, sprinkle on grated cheese and place under grill till just turning brown.
Remove from heat, slice and serve onto warmed plates with a veg of your choice.
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MissMuppet
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I'm going to make this tonight... hopefully it will be as nice as you say Mum as I plan on having it for lunch for the rest of the week! 
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Davbro
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What no chorizo, must be a French Omlette and not a Spanish one.
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Nannyp
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It was lovely Dave, and yes of course, I could use chorizo next time.
Now no eggs though, as I am selling them for hatching 
I get 1.50 euros per egg, so its worth going without for a while.
How was it Jo?
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MissMuppet
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It was ok, I'm not a keen omelette eater anyway so it was a bit eggy! 
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Nannyp
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Oh dear, what a shame..maybe needed more potato and cheese?
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dingsy
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| Nannyp wrote: | | Oh dear, what a shame..maybe needed more potato and cheese? |
I agree. A Spanish omelette should be solid. I often make them to take cold on picnics, and can lift a wedge by fingers without it falling to bits. (Who needs cutlery?)
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MissMuppet
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Mine was solid, just not as tasty as I was expecting... maybe I should have added more cheese!
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Nannyp
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and seasoning
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