Castilian Omelet

interesting variation on the basic omelet, Castilian Omelet is a tempting, filling mixture of potatoes, onion and eggs.

Unlike the traditional French omelet, this is not folded over but is served flat and cut into wedge-shaped pieces. It may

be served with a courgette salad.

4 5 tablespoons olive oil

3 medium-sized potatoes, peeled, thinly sliced and dried on kitchen

paper towels

1 large onion, finely chopped

2 garlic clove, crushed

½ teaspoon salt

4 eggs

In a large frying-pan, heat 4 tablespoons of the oil over moderately low heat. When the oil is hot, put in the potatoes, onion, garlic and salt. Fry them slowly for 20 minutes, or until the potato slices are

cooked and lightly browned on both sides. Remove the pan from the heat. With a slotted spoon, remove the potatoes and onions from the pan. Set aside on a warmed plate.

Pour off the oil from the pan. Wash and dry the pan.

In a medium-sized mixing bowl, lightly beat the eggs with a fork. Add the potato and onion mixture to the eggs and stir

gently so that the ingredients are well mixed, taking care not to break the potato slices.

Preheat the grill to moderate.

Pour the remaining oil into the cleaned frying-pan and place it over moderate heat. When the oil is hot, pour in the egg-

and-potato mixture. Tip and rotate the pan so that the mixture covers the bottom of the pan completely.

Cook the omelet for about 5 minutes, or until the underside is golden brown. Shake the pan occasionally so that the omelet

does not stick.

Remove the pan from the heat and place it under the grill . Cook for 2 to 3 minutes, or until the top is firm and evenly


Slide the omelet on to a warmed serving dish and serve hot.

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