Rural Spanish omelette: yet another method for cooking tortilla
I hope you are having a sound week. Surely, most of you are very happy as England has made all the way to the Euro 2020 final, aren’t you? Think for one second about winning the cup at Wembley, against Italy and in front of a massive home crowd. Too good to become real just right now. Sadly, Spain tripped at the penultimate step even though their performance was very good. We will have time to discuss the positives and negatives of the Spaniards. In the meantime, please let me join you: it’s coming home, it’s coming home, it’s coming…
And I am not going to stop referring to football just now because, in some way, it sponsors today’s recipe. Thursdaynight has become a sort of Spanish omelette night since a couple of weeks ago. I returned to play my regular footy game after a long time away -due to the pandemic, as you may imagine- and, afterwards, my body demands a comfort, refilling meal to get my carbohydrates in again. So when I come back from work, I get my hands straight on the kitchen and cook it for supper. Both me and my girlfriend eat half for supper and reserve the other half for next day’s lunch. Fewer plans are as perfect.
On previous posts you have seen the classic Spanish omelette recipe and the rare, almost forgotten Stewed omelette. The list is yet longer and today I am featuring another classic as it is the Tortilla campera, which would translate to something like Rural omelette. Just think the classic tortilla with your favourite vegetables. Add as many as you wish and, if you fancy a meaty ingredient, put also some chorizo in it.
INGREDIENTS (SERVES 4)
Large potatoes (5)
Red pepper (half)
Green pepper (half)
Small courgette (1)
DIRECTIONS FOR COOKING
Peel, wash and roughly chunk the potatoes. Add some salt and fry them in abundant sunflower oil at low heat. After 10-15 minutes, when they are tender and lightly golden brown, remove from fire.
2. In a separate skillet, simmer the vegetables in olive oil. This will take you no more than 5-7 minutes. Remove from the heat when cooked.
3. In a bowl, beat the eggs with a pinch of salt. Tip the potatoes and the veggies in and mix well so it turns into a uniform batter. Very important: drain the potatoes very well on with a slotted spoon (otherwise your omelette will be too oily and greasy)
4. Empty the oil of the skillet you have fried the potatoes on, but leave just a tiny bit on the base. Pour all the batter and spread it evenly across the area. Fry both sides at the lowest possible heat for a few minutes. Make sure you regularly shape it using a wooden spoon. For the flipping, help yourself with a plate.