Get ready to embark on a culinary journey with Jack Barnard's legendary Spanish Omelet – a dish that transforms simple ingredients into a spectacular meal that will make your friends and family think you've secretly trained in a Spanish kitchen! This isn't just any ordinary omelet; it's a rustic, flavor-packed masterpiece that combines tender potatoes, sweet bell peppers, and perfectly cooked eggs into a golden, irresistible delight that screams authentic Spanish cuisine.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Spanish
Serves: 4 servings
Ingredients
- 6 large eggs
- 1 medium onion, diced
- 1 medium bell pepper, diced
- 2 medium potatoes, peeled and diced
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Begin by gathering all your ingredients: 6 large eggs, 1 medium onion (diced), 1 medium bell pepper (diced), 2 medium potatoes (peeled and diced), salt, pepper, and olive oil.
- Peel and dice the potatoes into small cubes, approximately 1/2 inch in size, to ensure they cook evenly. Set aside.
- In a large skillet, heat a generous amount of olive oil over medium heat. You’ll want enough oil to coat the bottom of the pan.
- Once the oil is hot, add the diced potatoes to the skillet. Cook for about 10 minutes, stirring occasionally, until the potatoes are tender and lightly golden. Season with salt and pepper to taste.
- While the potatoes are cooking, dice the onion and bell pepper. After the potatoes are cooked, push them to one side of the skillet.
- In the empty side of the skillet, add a little more olive oil if necessary, and then add the diced onion and bell pepper. Sauté for about 5 minutes, or until they are softened and fragrant.
- In a large bowl, crack the 6 eggs and whisk them together until well combined. Season with a pinch of salt and pepper.
- Once the vegetables are cooked, mix them together with the potatoes in the skillet. Pour the beaten eggs over the potato and vegetable mixture, ensuring that the eggs cover everything evenly.
- Reduce the heat to low and cover the skillet with a lid. Cook for about 10 minutes, or until the eggs are set on the bottom and starting to firm up on top.
- To flip the omelet, carefully slide it onto a large plate. Place another plate over the top of the omelet, then quickly invert it so the uncooked side is now facing down into the skillet.
- Cook for an additional 5 minutes, covered, until the omelet is fully set and cooked through.
- Once cooked, slide the omelet onto a serving platter. Allow it to cool for a minute, then cut into wedges to serve.
- Garnish with fresh herbs if desired, and enjoy your delicious Spanish omelet!
Tips
- Use a non-stick skillet or well-seasoned cast-iron pan to prevent sticking during the flipping process.
- Cut potatoes into uniform, small cubes to ensure even cooking and a consistent texture.
- Don't rush the potato cooking stage – letting them get golden and tender is key to developing rich flavor.
- Make sure your olive oil is heated properly before adding ingredients to achieve that authentic Spanish sauté technique.
- When flipping the omelet, use two plates and move quickly but carefully to maintain the omelet's shape.
- Let the omelet rest for a minute after cooking to help it set and make cutting easier.
- Experiment with garnishes like chopped parsley or a sprinkle of smoked paprika to elevate the traditional recipe.
Nutrition Facts
Calories: 250kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 270mg
