We love hearing from members about their favourite meals to cook. Having spent a lot of time living in Spain, The Joy Club’s David Sutton has shared his favourite Spanish omelette recipe, so others may share a delightful taste of inland Spain and experience the flavours of the ‘Higher Vinalopo Valley’…
I recently went back to the Island of Tenerife for two weeks and enjoyed the good food of Spain, including “tapas” and “Menu del dia”. Upon my return, I had to self isolate (again) for 10 days, so out came my small frying pan and the eggs peppers, garlic and potatoes so I could continue making my delicious “Spanish Omelette”!
David’s Spanish omelette
You will need (for one serving):
- 4 Salad new potatoes
- 2 cloves of garlic
- 2 Eggs
- Half a Roasted Red Pepper
- Salt & Pepper
- 1 Table spoon of Extra Virgin Olive oil
- Small frying pan
- 1 tea plate.
Method:
- Place the new potatoes into a pan of boiling water and boil until soft but firm. Next slice and dice the cloves of garlic and roasted red peppers. Separately, whisk the eggs in a bowl and add salt and pepper to taste.
- Once your potatoes are cooked, remove them from the heat and run them under cold water until they are cool enough to touch, then proceed to slice them into rondels and set them aside.
- Now put olive oil into the frying pan and bring to the high heat. As the pan warms up, add the cloves of chopped garlic and roasted red peppers. Cook these for about two minutes, turning the heat down slightly and then adding the potatoes. Move everything around in the pan making sure that you don’t burn the garlic, red peppers or potatoes. Once the garlic starts to take colour, add the whisked eggs to the pan, making sure that all the garlic, red peppers and potatoes are well covered in the eggs.
- Now, this is now the tricky part! Once you can see that the whisked eggs are looking firm, place the tea plate over the top of the pan and it’s contents, lift the pan from the stove (while holding the plate and the pan) and turn the whole lot over so the contents are left on the plate.
Then slide the contents back into the pan, un-cooked side down, so that it cooks all the way through.
- Finally, cook for about two the three minutes.
Serve as it is or enjoy with any of your favourite sauces.
“Buen provecho!”
David is a member of The Joy Club and has previously written about his experiences of living in Spain, which you can read about here. If you are interested in becoming a member of The Joy Club yourself, you can sign up as a member for free here. If you’d like to submit a recipe for us to share, we’d love to hear from you! You can get in touch on joy@thejoyclub.com. Don’t forget to share a photo of your dish!