Spanish omelette

About 2 months ago, my husband & I decided to go for a morning walk. As we were walking, we thought we’d grab a coffee for the walk home, but didn’t much like the last place we got a coffee from. As we were walking we came across 8 days café. There was plenty of people sitting inside & out (as there always is!) enjoying their food & coffee, so we thought ‘why not give it a try!’ Lets sit down and have some brunch, not just a take away coffee – we started to get hungry by this stage!

What a beautiful experience we had! As soon as we walked into 8 days café everything, from the friendly staff greeting us & placing us in our seats, to the wonderful coffee (which they are renowned for) to the amazing food they cooked and reasonable prices, was just perfect!

My husband ordered a Spanish Omelette and I ordered the 8days Benedict. Sam said how yummy his omelette was and suggested that maybe I should try to re-create this at home! It would be really awesome if I could do that! He would love me forever! Well, how can I say no to that!

So here is my Spanish Inspired Omelette. I reinvented the potatoes that were left over from last night’s dinner instead of throwing them out! If you have any questions about cooking times for the potatoes, as not everyone has left over potatoes in the fridge, please feel free to email me, it would be my pleasure to help you out. And as the potatoes weren’t just normal boiled of fried potatoes, they seemed to have a ‘flavour’ to them, which I couldn’t pick, I needed help and came across Jamie Oliver’s recipe – thank you! Also, please feel free to use whichever potatoes you have in your pantry.

Where we live, we have a small balcony garden, where we’re trying to grow tomatoes, chilli’s and many herbs – we haven’t had much luck this spring/summer as it’s been way too hot! So, on out tomato plant was two tomatoes!! They have to be used! Never grown tomatoes before and now we have two!! Use whatever tomatoes you can find from your supermarket or green grocer. If you’re having trouble finding small tomatoes, one medium tomato is fine.

You are probably wondering why this recipe makes 3? Why does everything have to divided by 3 and not 2 or 4? And the answer is I made an extra one for my husband to take to work for lunch the next day! Sorry for any confusion but if you’re having trouble with dividing quantities, please email me and I will help you out.

For this recipe I found that using my 25cm skillet the perfect size for the omelette, as the base of this skillet pan was 19cm. If you wish to make them smaller, please do. I wouldn’t go too big as its nicer if everyone having the omelette has their own and looks better for presentation too!

INGREDIENTS:
Omelette:
2-3 Kipfler potatoes, boiled & diced into 1cm cubes
Freshly ground black pepper
1 teaspoon olive oil
2 button mushrooms, thinly sliced
1 tablespoon butter
1 chorizo sausage, diced into 1cm cubes
¼ teaspoon smoked paprika
½ green capsicum, seeds removed and thinly sliced
6 eggs, whisked with 3 teaspoons water – divided by 3
1 teaspoon butter per omelette

Dressing:
1 small red/Spanish onion, finely sliced
1 roasted red capsicum, from a jar, thinly sliced
3 slices prosciutto, finely sliced and shredded
Romesco Sauce
Rocket leaves
Olive oil

METHOD:
In preparation for the omelette, grab your skillet or frypan (refer to size above) and place on Medium heat. Add the mushrooms and 1 tablespoon butter and saute for 1-2 minutes. Remove from pan and set aside in a small bowl.
In the same skillet/frypan, fry the chorizo with paprika for 3-5 minutes, remove and set aside in another small bowl.
Repeat the process for the green capsicum – you won’t need any oil or butter as there should still be enough oils left over from the chorizo.
Finally, before we get started on the omelette itself, place the potatoes and the black pepper in the skillet to fry up and get warm. You only want to warm & colour slightly for about 3-5 minutes. Remove from the pan and set aside in a small bowl.

Time for the omelette making to begin – this is the fun bit!!
Turn your grill on to a medium-high temperature – this will ensure the top of your omelette gets done without having to do any magical flips, where you could end up losing the whole thing!
Whisk two eggs in a small bowl with one teaspoon of water and place in the skillet on a Medium heat.
Add in a third of the potatoes, chorizo, green capsicum and red onion until the omelette is no longer sticking to the bottom of the pan.
Place under the grill until golden.

Serve with slices of red capsicum, one dessert spoon of Romesco sauce, a handful of rocket with a sprinkle of olive oil and top with prosciutto.

Just delicious! Was almost as good as the Spanish omelette at 8 days café

Makes 3 omelettes

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