Creamy Spanish omelette always brings me comfort – I first started making it back when I was 17, and wanted to cook something that seemed impressive when my mates came over. Over time, I ended up spending more time in the somewhat healthier veg-packed frittata territory, but it’s nice to know that every once in a while I can snuggle into my favourite squishy cushions and tuck into this salty carby deliciousness. What’s more, it still impresses anyone who comes stumbling into our kitchen for dinner.
– 2 tbsp olive oil
– 2 large baking potatoes, peeled and cubed
– 1 large onion, chopped roughly
– 2 cloves of garlic
– 1 tbsp fresh chopped dill
– 8 eggs
– splash of milk
– 30g mature cheddar, grated
– 20g feta, crumbled
– 100g baby spinach leaves
– salt and pepper
1) Heat 1tbsp of the olive oil in a large frying pan – when it’s hot, and a slice of onion starts to sizzle gently, turn down the heat to low and throw in all of your onion, garlic and dill. Add a liberal amount of table salt to help sweat out the onion.
2) After five minutes or so, your onion should be soft, slippery and translucent. Add your cubed potato. This bit takes a bit of patience – stir occasionally every now and again for the next twenty minutes. Don’t be tempted to turn up the heat past a low-medium setting, as you’ll only end up with a burned pan! When the potatoes are cooked through, set the pan aside.
3) In a large mixing bowl, beat your eggs and milk. Season, and stir in your onion and potato mix. Make sure all the vegetables are well coated in egg.
4) Using the same frying pan you cooked your onions and potatoes in, heat the rest of your olive oil on a medium-high heat. When the oil is hot, tip in the egg mixture and leave on the hob for 10 minutes.
5) While the omelette is cooking on the stovetop, preheat your grill. If you don’t have a grill, just set your oven to its highest setting.
6) Test whether the bottom of the omelette is cooked by pressing a spatula down the side of the pan and seeing if the omelette comes away cleanly from the side. If the bottom is cooked, take the pan off the stovetop and put it under the grill for five minutes.
7) Remove your omelette from under the grill. By now it should be fully cooked through and firm on the top or very nearly done. Sprinkle your cheddar and feta cheeses over the top of the omelette, and finish with a messy pile of spinach leaves. Pop back under the grill for an extra 3 minutes to melt the cheese and wilt the spinach.
8) Remove from the grill, quarter, and serve. Leftovers will taste great at room temperature tomorrow.