Description
A classic Spanish omelette recipe featuring tender waxy potatoes, sweet onions, and vibrant red pepper gently cooked and combined with fresh eggs and chives to create a flavorful, satisfying dish perfect for breakfast, brunch, or a light meal.
Ingredients
Scale
Vegetables
- 500g waxy potatoes, such as Charlotte
- 2 small onions, finely sliced
- 1 red pepper, finely chopped, seeds removed
- 1 x 25g pack chives, snipped into small pieces
Dairy & Eggs
- Knob of butter (approximately 20g for cooking)
- 8–9 eggs
Instructions
- Prepare the vegetables: Finely slice the onions and chop the red pepper, ensuring to remove the seeds. Slice the potatoes into roughly ½ cm thick slices for even cooking.
- Cook onions and peppers: Heat a knob of butter in a medium-sized (about 24cm) frying pan over low heat and gently cook the onions for 10 to 15 minutes until they start turning golden brown. Add the chopped red peppers and continue cooking for an additional 5 minutes until softened.
- Cook the potatoes: Place the potato slices in a steamer over boiling water and steam for 10 to 12 minutes until tender. If a steamer is not available, place potatoes in a saucepan, cover with boiling water, and simmer gently for 8 to 10 minutes until just cooked through. Drain the potatoes thoroughly.
- Prepare the egg mixture: Crack the eggs into a jug and beat them well using a fork. Season with a generous grind of black pepper and a pinch of salt. Stir in the finely snipped chives to the egg mixture.
- Combine and cook omelette base: Add a little more butter to the frying pan and add the drained potatoes. Pour the egg mixture over the potatoes and cook over low heat for about 15 minutes until the edges and base are golden brown and the egg is almost set. Use a fish slice to gently lift the omelette and check the underside.
- Finish under the grill: Preheat the grill. Carefully place the frying pan under the grill, making sure the handle extends outside the oven to avoid burning. Grill for 1 to 2 minutes until the top is set and lightly browned. Serve immediately.
Notes
- This recipe involves using knives, hot pans, and boiling water; children aged 9-14 can participate with close adult supervision for safety.
- If steaming equipment is unavailable, simmering potatoes is an excellent alternative.
- Ensure the frying pan handle is kept outside the oven when grilling to prevent burns.
- Use waxy potatoes like Charlotte for best texture; starchy potatoes may fall apart.
- The omelette is best served fresh but can be enjoyed warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Frying and Grilling
- Cuisine: Spanish
Keywords: Spanish omelette, tortilla española, potatoes, onions, red pepper, chives, breakfast recipe, brunch, vegetarian
