What I really do at Oxford… yes essay writing happens, but cooking and sharing food is the center of life here.
Today’s Project: My Take on Tapas, the Spanish Omelette
2 large potatoes
1 medium onion (yellow)
1 sweet red bell pepper
3 tablespoons olive oil
1 tsp salt
1 tsp paprika
Begin by thinly slicing the potatoes. They should be almost transparent pieces. (See picture of the colander for example)
While cutting, take the pan that you will use for your omelette (preferably a large one) and fill halfway with water. When the water boils, you will put in the slices of potato and cook for no more than 2 minutes. If you overcook them, they will become starchy mush, but giving them a quick boil makes sure they aren’t hard!
Add about a tablespoon of good extra virgin olive oil. Dice your onion into little pieces (and try not to cry). Throw the onion in the pan and let it sizzle. Mmmm…
Add the potatoes to the onions with another tablespoon of oil, stir, and let cook for about 15 minutes. You’ll want to stir every few minutes to make sure there’s an even cook.
My twist on the traditional recipe begins here with the addition of tomatoes, peppers, and paprika to the potato, onion, and egg foundation. Dice your tomatoes and add them at the 15 minute mark. I love tomatoes, and I think they add flavor and more liquid to the potatoes and onions.
Crack and whip up the six eggs with a teaspoon of salt and a teaspoon of paprika. Be aware you may need more salt depending on how salty you like your food.
Dice the red pepper and add it to the pan. Take off the pan at 20 minutes and begin to add spoonfuls of the potato and onion mixture into the big bowl of whipped eggs. Do it slowly so the heat doesn’t immediately make the eggs cook.
When all the mixture has been stirred into the eggs, pour a little more oil into the pan and pour the eggs and potatoes in!
At this point, you will allow it to cook for yes another 20 minutes. It will be difficult, because at this point you will be oh so hungry and wondering why you didn’t just make scrambled eggs. Trust me, you will be glad you branched out.
The only things left to do? Dishes, pushing the edges of the omelette in a little as it cooks, and when the top is almost set, putting a plate over the pan to flip the omelette on. Then put the side that was facing up onto the heat to give it a 2 minute cook.
Note: trying to flip a spanish omelette onto the plate and then back into the pan for the final two minutes of cooking can be hard. You could just cut the delicious thing in half, then cut those two halves in half. Flip one quarter at a time. Still pretty.