Such a quick and easy dish. The kids love to help crack eggs and whisk 'em up. I chose to review some recipes online first but ultimately I just used what I had on hand already. Here's my take on a Spanish Omelet:
6 eggs
1/4 cup heavy cream
1/2 cup green onion, chopped
2 cups shredded potatoes (or just buy a frozen bag of hash browns)
1/2 cup Monterrey jack cheese, shredded
handful of olives for garnish, optional
salt,pepper
olive oil
Heat oil in skillet and add potato. Fry for a couple of minutes. Add the onion, salt, pepper and stir together.
When the potato starts to brown a little on the edges, add the beaten eggs and cream mixture. Make sure the potato and onions are fully submerged by the eggs. Poke the potato to allow some of the egg to seep into the mashed mixture. Season with more salt and pepper.
Fry this gently on a low heat. While cooking shake the pan to loosen the tortilla from the base and tidy the edges up with a rubber spatula. Do not over cook.
When the potato starts to brown a little on the edges, add the beaten eggs and cream mixture. Make sure the potato and onions are fully submerged by the eggs. Poke the potato to allow some of the egg to seep into the mashed mixture. Season with more salt and pepper.
Fry this gently on a low heat. While cooking shake the pan to loosen the tortilla from the base and tidy the edges up with a rubber spatula. Do not over cook.
The egg will start setting, as this happens place a larger nonstick skillet over the other. With a quick flip, flip the tortilla over into the other skillet to cook other side.
Keep shaking the pan lightly so the tortilla does not stick to the bottom.
Once it feels firm on the edges and soft in the middle (after about 1 minute), then slide the tortilla onto a big serving plate.
Let the tortilla rest for about 5 minutes before serving. Cut into cake slices Garnish with green olives, lettuce and tomato...or even a fresh pica de gallo salsa.
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