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[personal profile] mirrorshard
Looks like [livejournal.com profile] nou has been a good influence on me, at least in departments other than the going-to-bed-early one.

This one's terribly simple, I got it straight out of "A Wolf in the Kitchen" by Lindsey Bareham. Quantities, as always with my cooking, are approximate.

Potatoes, some. I used eight medium-small ones, boiled (slightly too much, I thought, but it seems to have worked out).
Eggs. Half a dozen.
Onions, one and a half large red. Diced.
Salt & black pepper, some. Chervil, dried, lots. The recipe says tabasco, but I didn't have any, so I just grabbed the first thing from the cupboard that went with eggs.
Um. That's it.

Boil the potatoes. Start the onions frying, then when they're about half done tip in the potatoes.

While they're on, crack the eggs into a large bowl (I used a ceramic casserole dish for these quantities) and whip them up with the seasonings. Leave to stand, then when the other half is edibly done tip it into the bowl and mix them all up a bit.

The oven should be warmed up by this point, at 150 Celsius or whatever that is in Foreign, and the dish (naturally) goes in there for ten or fifteen minutes. It's largely comprised of egg, so you'll be able to tell when it's Done.

Date: 2005-08-20 11:31 pm (UTC)
From: [identity profile] rillaith.livejournal.com
Tha'ts quite an english spanish omelette.

Oddly, the spanish version uses only just enough egg with milk mix to soak into a very large quantity of finely diced and pre-fried (to crispy and golden, like sautéd) potato and onion - for a 2/3 inch-1inch thick average frying pan sized, it's norally about 3 eggs and about an egg's worth of milk, maybe a little less. They pour it into a deep plate, tip in the potato & onion, and leave it to soak it all up - makes for a firm and well-bound together omelette. After about 10-15 minutes (but, practically, chuck it in the fridge and cook it when you're ready to eat it), it's then slid as a sticky mess into the same frying pan, and cooked through on both sides. (In fact, my mother alwyas finished hers in the frying pan too, but she used a lot more egg, like your recipe, and had her potatoes finely sliced instead of diced, and no onion.) It also tastes remarkably different - my mother has made english-spanish omelette for years (being a complete hispanophile) but her spanish friends taught me to make spanish-spanish omelette! It's also great cold - in any variation! :)

<--- spanish omelette geek/addict.

Date: 2005-08-20 11:52 pm (UTC)
From: [identity profile] mirrorshard.livejournal.com
I first had it when I shared a corridor with genuine Spaniards at Cranfield, so that was about the same recipe as yours, I think.

The recipe I've got actually recommends that you finish it off in the grill, but the oven's a lot easier for me here.

Oddly, the Spanish-Spanish omelette you describe sounds a great deal more like an English omelette, just containing rather a lot of potato and onion, in the way you make it, than the English-Spanish one I made.

Date: 2005-08-21 09:33 am (UTC)
From: [identity profile] vashti.livejournal.com
Woo, food. I'll have to try that; the last time I tried to make a spanish omelette it turned into some kind of horrible disaster.

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