Alright I will admit and acknowledge that this is by no means a traditional Spanish omelette and that claiming it is would be an insult on the “original” but this has the same themes and for lack of a better name that is the title we are going with.
Egg based dishes are things that I go between being super keen on and wanting to avoid at almost all costs, a bit like politics and sex to be honest, but whenever I am in the mood this kind of omelette comes to mind. I had ended up a little nervous about doing this dish though because the last time I used this pan for a dish where it went from hob to oven I ended up taking it out without a cloth and caused some pretty nasty burns (safe to say the silicone mitts were out as well as ALL the cloths well in advance this time around) but all went well in the end.
- A chopped onion, red is best but white will do
- Two cloves of garlic, finely chopped
- Two to three potatoes sliced into approximately 0.5cm slices, keeping the skins on is best
- A couple of handfuls of sweetcorn
- Half a broccoli chopped into florets, any large florets being chopped into two or three pieces
- Finely grated cheese for topping
- Six whisked eggs
- Heat the grill up to a high temperature so it is ready to go as soon as you need it.
- Boil the potatoes and broccoli in a pan of lightly salted water and add the sweetcorn in just before you are going to drain the water. Let them settle in the sieve/colander for a while to dry off a bit. This also gives you time to do the other steps.
- Lightly fry the onion and garlic in a pan that can be transferred from the hob to under the grill.
- Add a little pepper and any other seasoning you want into the onions; you could add a little paprika or chilli if you like a bit of a mild kick.
- Add the drained ingredients to the frying pan and try to get things as evenly distributed and flat as possible. It does not need to be perfect but try to ensure there is not a potato slice standing straight up and out.
- Fry these all together on a low heat for a while as it will help to remove any additional moisture left from the drained bits and also helps all the flavours come together.
- Quickly pour the whisked eggs all over the pan. Pouring it across the pan will help to ensure it finds its way into every section of the pan. Put this on a high heat on the hob for a few minutes to allow the egg to start to cook and especially from the bottom.
- Sprinkle the grated cheese on top and put it under the pre-heated grill.
- Get the mitts and cloths ready and prepare to move the pan from the grill at speed. Remember to keep the cloth/mitt on the handle throughout just in case you end up moving it to serve up!
- After about five minutes it is time to remove it from the grill. Take a look at it and pop a knife through the centre to ensure it comes out clean. By clean I mean no runny egg looking mixture. If you do get a runny egg looking mess then put it back under the grill or turn the hob back on to finish it off.
- Serve with a side of salad (remembering to cover the handle up so when you go back in the kitchen in 20 minutes you are still safe from a cooling down metal item!) and enjoy.
I sometimes like to put chicken or similar in there just to help give it a little extra something but it totally does not need it and works great as a vegetarian dish. If we had red peppers then they would have been added in as well to enhance the colour of the dish too. What are your favourite ingredients to put into an omelette like this?