Spring is here! It's so wonderful when the weather starts to get warmer, the grass starts getting lush and green, the first wildflowers appear in a burst of vivid reds, oranges, yellows, pinks and purples......In Texas where I live the State flower is the bluebonnet - a rare and beautiful blue flower, it has just began to appear in the fields. To celebrate spring I will be doing a ‘Spring and Brunch Series’. Today is Easter Sunday and it brings back fun memories of wonderful Easter brunches mum made when we were growing up and Easter egg hunts. Talking of Easter eggs I will be sharing one of my favorite egg recipes with you - Spanish omelet. My mum - Lady Jayne (as we fondly call her) taught me to make this dish many years ago and since then I have modified the recipe with an added 'Juliette touch'
Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes
Ingredients (serves 4)
3 tablespoons olive oil
1 large or 2 small potatoes, diced
¼ cup red onions, diced
2 tablespoons red bell pepper, diced
2 tablespoons yellow bell pepper, diced
2 tablespoons green bell pepper, diced
2 medium tomatoes, diced
1 tablespoon fresh chopped herbs (thyme, rosemary, sage)
6 large eggs
¼ cup milk
¼ cup Parmesan cheese, grated
¼ teaspoon nutmeg, ground
¼ teaspoon allspice, ground
Freshly ground black pepper to taste
Salt to taste
It is probably best to fry the omelet in 2 batches, or make 4 individual omelets. This will make it easier to flip the omelet.
Place the olive oil in a large non-stick frying pan and fry the potatoes uncovered for 5–6 minutes over medium heat or until soft.
Add the onions and bell peppers and fry uncovered for 2 minutes over medium heat, then add the tomatoes and herbs and fry for 2 more minutes.
Place the eggs in a bowl and beat with a whisk or egg beater until frothy. Add the milk, cheese, nutmeg, allspice, black pepper and salt, then beat for 1 minute.
Add the egg mixture to the frying pan and fry one side until set (about 3–4 minutes).
Place a large flat plate over the frying pan and flip the omelet quickly (you may want to do this over a dish the first time you try it in case the omelet breaks, but you will get a hang of it after a couple of tries).
Cook the other side of the omelet for 2–3 minutes or until set and serve immediately.
Fun facts: The Spanish Omelet otherwise known as tortilla de patatas or tortilla Española is often eaten as an appetizer of main dish in Spain. I have modified the traditional recipe and usually have it when I want a hearty and delightful breakfast or brunch.