Hello I am back !
Have been silent since April 2013 but am back(ish) on WordPress.
The following is a recipe for the most commonly served dish in Spain; is perfect as an hors d’oeuvre as well as a main course (served with a side salad). This is a super quick recipe as the original process requires you to peel, slice and fry a huge quantity of potatoes; instead, buy a large pack of crisps and hey presto, you’re half way through.
- 1 large pack crisps (500 gr)
- 1 large onion
- 3 Tbsp e.v.o. oil
- 2 garlic cloves
- Coarse salt (am adamant here that you do not use regular salt)
- Freshly milled black pepper
- 6 large, free range, eggs
Using a mandolin slicer, thinly slice the onion, set aside. Crush the garlic cloves and add to the onion.
Heat the olive oil in the frying pan and, add the garlic and onion slices. Toss them around in the oil to get a good coating, then turn the heat right down to its lowest setting, add a generous sprinkling of pepper.
Break the eggs into a large bowl and, using a fork, whisk them lightly. Open the packet of crisps in the bowl and mix thoroughly, letting the crisps imbue with the eggs. If necessary, slightly crush some crisps so that the all get an even coat of egg wash.
When the onions and garlic are cooked, quickly transfer them to the eggs in the bowl, mix thoroughly.
Transfer the mixture back to the frying pan (adding a little oil if necessary), turning the heat down to its lowest setting immediately, and let the onions and potatoes cook gently for 20 minutes, or until tender.
Now forget all about French omelette and be patient, because it’s going to take 20-25 minutes to cook slowly, uncovered.
Every now and then draw the edge in gently with a spatula, as this will give it a lovely rounded edge. When there is virtually no liquid egg left on the surface of the omelette, turn it over to cook the other side. To do this, place a flat lid or plate over the pan, carefully invert both so that the omelette is on the lid or plate. Put the pan back on the heat and use the spatula to gently ease the omelette back in. Give it about 2 minutes more, then turn the heat off and leave it for a further 5 minutes to settle. It should then be cooked through but still moist in the centre.
Serve hot or cold, cut in wedges, with a salad and a glass of Sangre de Toro – it’s brilliant.