My Spanish Omelette Pan
As I was cooking my most recent Spanish omelette, the other day, I thought about just how long I have had this pan – thirty years I think. This pan and I have made a lot of Spanish omelettes together. We are both a bit beaten around the edges I suppose, but we still make a pretty yummy omelette!
I have carried this pan in my kit bag, so to speak, over continents and across this land – a journeyman with his tools of trade, flipping peasant food that defies fashions and fads. In a simpler world one could make a living with just this single pan – bringing nourishment to the world. Romantic daydreams I suppose but the essence of cooking hasn’t really changed in three thousand years.
If you can take potatoes, eggs and oil, and create a wonderful repast for others to enjoy – then this is the primal heart of catering and cooking.
• 1 tbs extra virgin olive oil
• 6 potatoes, thinly sliced
• 1 onion, thinly sliced
• 4 garlic cloves, crushed
• 1/2 tsp sweet paprika
• 6 eggs
• Salt & freshly ground black pepper
• 2 tbs roughly chopped fresh continental parsley
In a frypan saute your potatoes in olive oil until just
tender before adding in your onions, garlic, salt and
cooking for a further 5 minutes. Beat eggs and paprika,
pepper, salt in a bowl before pouring over potatoes
and onions in the frypan. Turn the heat down
low and put a lid on pan, cook until eggs begin to set.
Flip omelette over in pan and cook the other side for
a further 5 to 10 minutes on a very low heat, Allow to
cool and serve warm or chilled with roast garlic aoli.