Last month my husband and I were lucky enough to travel to Barcelona. One of our favorite things to do when traveling, especially abroad, is to take a cooking class. Generally these classes start with a tour of a local market, in this instance, La Boqueria. Where fisherman display the fish they just caught that morning. Local farmers are selling their produce. Pretty much anything you want can be found here. You can even sit and stay for lunch. The market tour is followed up with a cooking class, it was here that we made - tomato bread, gazpacho, tortilla de patatas, and paella. It was all amazing then the trick is being able to replicate it when you get home! Today I gave the spanish omelette a go, mainly because it was the easiest but also because I was impressed that that it didn't use any milk, cream or cheese and it still came out tasting creamy and delicious.
To see pictures from our trip to Barcelona, click here.
What You'll Need:
- 2 small to medium sized potatos
- 1 red onion
- 4 Eggs
- Lots of olive oil
- Preferably a stove top pan where the sides come straight up and not slanted, I did not have one of these that was shallow enough so I used a regular large frying pan and it worked just fine
- Peel Potato's, cut in half length wise so they have a flat side
- Lay potato's on flat side and thinly slice
- Do the same for the onion, peel, cut in half, lay on flat edge and thinly slice
- Heat a pot of olive oil on the stove and add in the sliced potato's and onion. The oil should cover the vegetable to poach them. I felt it was a waste of a lot of olive oil so I cut it with half water and half olive oil. If doing this, keep an eye on it to make sure it doesn't boil. If it does, turn down the heat.
- Poach veggies for 25 minutes
- In a separate bowl mix together the 4 eggs.
- When veggies are done, drain from oil and then add to the bowl with the eggs and stir
- Put mixture into your non-stick pan
- Cook on medium until the top has a firmness to the touch
- Here comes the tricky part: place a plate over the top of the pan and flip the omelette onto the the pan, then slide the omelette back into the pan with the other side facing down. If that isn't tricky enough, it will be harder if your pan slants out on the edges like a normal frying pan (which is what I used) because now the top is larger than the bottom and your flipping it. Once flipped, take your spatula and just tuck the edges in so that the edges stand up straight.
- Cook just a few more minutes and then remove from pan, let cool and serve.
While it sounds like an omelette should be served for breakfast, we saw people eating it all times of day so we'll be having this for dinner tonight. Enjoy!