Ultimate Spanish Omelette Omar Allibhoy
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Date: 2020-05-11
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Comments and reviews: 10
LizzyL33
found link online to copy recipe to folder; but it was not identical to Omar's. so here it is 300 g waxy potatoes- 2 cups 1 onion-- large olive oil --- 1/2 liter -- generous 2 cups 6 large free-range eggs Peel the potatoes using a speed-peeler, then carefully cut them into thin slices. Pat the potato slices dry with a clean tea towel. Peel and finely slice the onion. Drizzle 2 tablespoons of oil into a small frying pan over a medium heat, then add the onion and potatoes. Turn the heat down to low and cook for 10 to 15 mins. test potatoes for almost being done, or until the onions are turning golden and the potato slices are cooked through. Try not to stir it too much or the potatoes will break up just use a spatula to flip them over halfway through. Drain the oil into container -- you can reuse this 6 or 7 times before tossing. Crack the eggs into a mixing bowl, season with a tiny pinch of sea salt and black pepper. When the onions and potatoes are cooked, remove the pan from the heat and carefully tip them ON TOP of the eggs. Give them alittle mix, DO NOT WHISK. Let the potatoes sit and soak up the eggs FOR 15 TO 20 MINUTES. COVERED on top of that bowl. It won't taste the same if you rush it. You can see, it is not runny like originally. Transfer the mixture back into the frying pan and place it over a low heat. Cook for around 20 minutes, or until there s almost no runny egg on top. You can touch it on top like a steak- if it bounces; it's ready. ALWAYS the plate Much wider than the pan you are flipping. Use a spatula to slightly lift and loosen the sides of the tortilla. Carefully flip the pan over a dinner plate and tip out the tortilla, then slide it back into the pan and cook for another 5 minutes, or until golden and cooked through. Turn out the tortilla onto a serving board, then cut into 6 wedges and serve hot or cold with a simple green salad.
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found link online to copy recipe to folder; but it was not identical to Omar's. so here it is 300 g waxy potatoes- 2 cups 1 onion-- large olive oil --- 1/2 liter -- generous 2 cups 6 large free-range eggs Peel the potatoes using a speed-peeler, then carefully cut them into thin slices. Pat the potato slices dry with a clean tea towel. Peel and finely slice the onion. Drizzle 2 tablespoons of oil into a small frying pan over a medium heat, then add the onion and potatoes. Turn the heat down to low and cook for 10 to 15 mins. test potatoes for almost being done, or until the onions are turning golden and the potato slices are cooked through. Try not to stir it too much or the potatoes will break up just use a spatula to flip them over halfway through. Drain the oil into container -- you can reuse this 6 or 7 times before tossing. Crack the eggs into a mixing bowl, season with a tiny pinch of sea salt and black pepper. When the onions and potatoes are cooked, remove the pan from the heat and carefully tip them ON TOP of the eggs. Give them alittle mix, DO NOT WHISK. Let the potatoes sit and soak up the eggs FOR 15 TO 20 MINUTES. COVERED on top of that bowl. It won't taste the same if you rush it. You can see, it is not runny like originally. Transfer the mixture back into the frying pan and place it over a low heat. Cook for around 20 minutes, or until there s almost no runny egg on top. You can touch it on top like a steak- if it bounces; it's ready. ALWAYS the plate Much wider than the pan you are flipping. Use a spatula to slightly lift and loosen the sides of the tortilla. Carefully flip the pan over a dinner plate and tip out the tortilla, then slide it back into the pan and cook for another 5 minutes, or until golden and cooked through. Turn out the tortilla onto a serving board, then cut into 6 wedges and serve hot or cold with a simple green salad.
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Lesley
I have just made this never having made a Spanish omelette before and it is absolutely delicious. I followed the instructions exactly and found it very easy. The caramelisation of the onions is so tasty. It will easily serve six although I'm on my own so will be overdosing on it, yum. It does seem a lot of oil but you need that to cook the onions and potatoes but you drain it and it can be used again, I'll just be cooking with it as normal and I'm sure it will add tremendous flavour to whatever I'm cooking. This will definitely be a favourite from now on
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I have just made this never having made a Spanish omelette before and it is absolutely delicious. I followed the instructions exactly and found it very easy. The caramelisation of the onions is so tasty. It will easily serve six although I'm on my own so will be overdosing on it, yum. It does seem a lot of oil but you need that to cook the onions and potatoes but you drain it and it can be used again, I'll just be cooking with it as normal and I'm sure it will add tremendous flavour to whatever I'm cooking. This will definitely be a favourite from now on
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DoctorMeatDic
Love this guy's passion. Bought his book too, but the actual cooking requires so many unique ingredients, I don't think I'll ever cook a single dish from it. My shame. Even the paella requires artichokes and rabbit. They don't sell them at my local supermarket, and Omar doesn't offer substitutes (nor should he.
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Love this guy's passion. Bought his book too, but the actual cooking requires so many unique ingredients, I don't think I'll ever cook a single dish from it. My shame. Even the paella requires artichokes and rabbit. They don't sell them at my local supermarket, and Omar doesn't offer substitutes (nor should he.
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Barry
I have just cooked this tortilla as per the video. All other recipes pale in comparison. I couldn't wait for it to cool to room temperature. Boy that is good. My next will be even better as I was a little too gentle with the heat to begin with and I'll add a touch more salt but notwithstanding that it is just divine.
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I have just cooked this tortilla as per the video. All other recipes pale in comparison. I couldn't wait for it to cool to room temperature. Boy that is good. My next will be even better as I was a little too gentle with the heat to begin with and I'll add a touch more salt but notwithstanding that it is just divine.
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Manuel
Good recipe, but some comments: I use sunflower oil instead, as it is not healthy to reuse oil over and over with that high temperatures and it gives a smoother taste than olive oil. Only when adding the potatoes/egg mix to the pan then I use olive oil. In addition you can add 1/2 bell pepper and/or zucchini
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Good recipe, but some comments: I use sunflower oil instead, as it is not healthy to reuse oil over and over with that high temperatures and it gives a smoother taste than olive oil. Only when adding the potatoes/egg mix to the pan then I use olive oil. In addition you can add 1/2 bell pepper and/or zucchini
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Daniela
I know what I'm going to make tomorrow. I will say that my Spanish nan always drains the fried onion and potoatoe mixture before adding it to the whisked eggs. My Nans cooking is truly phenomenonal. Everyone has their own way I guess. As long as the outcome is the same. Full of flavor! VIVA ESPANA!
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I know what I'm going to make tomorrow. I will say that my Spanish nan always drains the fried onion and potoatoe mixture before adding it to the whisked eggs. My Nans cooking is truly phenomenonal. Everyone has their own way I guess. As long as the outcome is the same. Full of flavor! VIVA ESPANA!
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Maria
Abuela used to make a dish with havas and a sauce that but I can t remember what she put it in. It was many years ago and she s since passed away. I was hoping my titas would have known but they don t. I do remember it being on the bitter side. If you could figure it out that would be awesome!
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Abuela used to make a dish with havas and a sauce that but I can t remember what she put it in. It was many years ago and she s since passed away. I was hoping my titas would have known but they don t. I do remember it being on the bitter side. If you could figure it out that would be awesome!
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Luis
Bad jokes about olive oil. The half liter is not consumed, it is used to fry the potatoes and can be reused 5 or 6 times. In Spain 1 liter costs 3, in the USA much more, about 10. And you can use other types of oil, although the olive oil is much better
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Bad jokes about olive oil. The half liter is not consumed, it is used to fry the potatoes and can be reused 5 or 6 times. In Spain 1 liter costs 3, in the USA much more, about 10. And you can use other types of oil, although the olive oil is much better
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EscorpioShadow
First mistake. Extra virgin olive oil on a hot pan. Extra virgin olive oil is not meant to be heated to high temperatures. It is for salads mostly because it burns quicker than other oils. Regular olive oil is more suited for cooking
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First mistake. Extra virgin olive oil on a hot pan. Extra virgin olive oil is not meant to be heated to high temperatures. It is for salads mostly because it burns quicker than other oils. Regular olive oil is more suited for cooking
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Andrea
My biggest problem with all recipes is reducing the heat. I cook on electric stove, so untill it cools down it will cook on highest temperature anyway. The only solution is to have one on high temp. and the other on low, and switch between.
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My biggest problem with all recipes is reducing the heat. I cook on electric stove, so untill it cools down it will cook on highest temperature anyway. The only solution is to have one on high temp. and the other on low, and switch between.
reply
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