There are some seriously fancy omelettes in this world.
Fully loaded, with truffles, loaded with 4 kinds of cheese, even lobster.
Me Im more of a fridge clean out omelette kind of gal.
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Meaning when I make an omelette, its usually to use up bits and pieces in the fridge.
With the exception of a Spanish omelette.
This is one of the few omelettes in the world that I will make intentionally!
Spanish Tortilla is made with surprisingly few ingredients.
Just eggs, potato, onions and olive oil.
Though youll find many variations around, even in Spain, this is the classic way to make it.
One thing unique about Spanish Tortillas is the way the potatoes are cooked.
The potato are sliced then stewed in oil on the stove.
In a fairly generous amount of oil about 1/2 a cup.
This really is lovely served at room temperature but I definitely prefer it warm.
Certainly here in Sydney, Australia, it is regularly on tapas menus.
So what do you think?
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Will you have this for breakfast, lunch, dinner……. or tapas?
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