Soft and fluffy Spanish style omelette, with beautifully fried potatoes and seasoned perfectly…
Last week, I was just looking myself in the mirror. I started this year positively, looking forward to it and in a decent shape that I was really happy about. Slowly as the year passed by and things got wrecked up, I allowed myself to get entangled in the mess. I can conveniently say that the mess got onto me, but no, I would like to take responsibility for it. The lockdown, the work stress, and then Covid, the hot summers, the lonely times and then I don’t know where I let the rope that I was so tightly holding onto slip off my hands. I have conveniently put on a lot of weight, and I have to entirely blame it on myself for leaning onto food when I needed solace. There is one problem with food – it always gets onto you. Especially if you are like me who binges while feeling sad and then go on a guilt trip, it can make you feel terrible. At the moment, I am not in a hurry now, but each time, I feel like eating, I just ask myself, “is it necessary?” “Am I really hungry or stressed?” If it is the latter, I drink a big mug of water and divert my mind to something else – if at work, by talking to my colleague (I am sure his ear folds itself automatically when I start talking… :D) or if at home, by folding laundry or simply sweeping. Those may be boring and mundane but it really helps with diverting attention to food. Try it, if you haven’t… 😉
So enough of my bak-bak… I am back with the second week of the Blogging Marathon #117 for this month. The theme I have chosen this week is “Pick one ingredient, make three courses”. I am staying true to the theme… Hehe… I ended up picking “Egg” as my ingredient, since it is something I make almost every day and have been trying to make something or the other with it. The course for today is breakfast and I am bringing along something called a “Spanish Omelette”, which is a thick omelette with potato in it. Also called as “Spanish Tortilla”, it is usually served like a starter or lovely as breakfast.
I already have a cheesy potato omelette recipe on the blog but this one is different from the way the whole process is treated. The potato is first thinly sliced, and then is stir fried in a decent amount of olive oil till nicely browned. I can’t express the flavor that fried potatoes give to this otherwise simple omelette. The frying till brown makes the complete difference in making this dish really delicious. Onion is optional but I still added it, since we love onions in our omelette. The fried vegetable is then drained out, the eggs are whisked and added to the pan. The potato then gets sprinkled along with the parsley and seasoning and then cooked on really low flame till the eggs are cooked.
Do ensure to not overcook the eggs, since the omelette tends to get really dry. Another thing is to have it hot. Once it gets cold, it doesn’t taste as good as it would when it is hot, but a little cranking up in the microwave does help. My SIL had made these and we enjoyed them with hardly anything on the side. A nice and simple green salad and maybe a couple of buttered toast would make this a full meal in itself. It is surely a delicious treat for anyone who loves their potatoes. 😉 Off to this simple recipe…
If you are looking for more omelette ideas, then here are some:
Capsicum Olive Omelette – my favorite!
- 3 small potatoes (around 200-250 gm)
- ½ onion, minced
- Salt and pepper to taste
- Olive oil, as required
- 5 large eggs
- 3 tbsp minced parsley leaves
- Peel and slice the potatoes into small cubes.
- Heat oil in a pan, enough to cook the potatoes. Spread the potatoes and fry them till done. Add the onions in between and cook till done.
- Drain into a plate and set aside.
- Whisk the eggs with salt and pepper. Add some more oil in the same pan. Pour the whisked eggs. Sprinkle in the cooked potato and onion mixture. Also add the parsley.
- Cook on low flame till done. Flip and cook for another couple of minutes. Serve hot.