A Spanish Omelette with mature English cheddar. By @baldchefnick
This omelette is a Spanish omelette with both European and English ingredients. A ‘very’ mature English Cheddar and sauté potatoes give a much-needed richness to the dish and hold the other ingredients together perfectly.
Potato Omelette cooked in the oven with Chorizo, red onion, mature cheddar, black olive, tomato, oregano and a dash of Dijon.
Serves 6
Prep time 25 mins
Cooking time 15 mins
Ingredients:
1 Medium Red Onion – thinly sliced
1 Tbs of Oil
2 Medium Tomatoes – chopped
8 Small (mixed colours), Tomatoes – finely sliced
A Large (6”) Piece of Chorizo
Handful of Black Pitted Olives – thinly sliced
3 Fresh Oregano Stalks – with leaves taken off and finely chopped
1Tbs Dijon Mustard
6 Eggs
2 Tbs of Dulce ‘Seaweed” (optional)
4 Medium Potatoes – peeled and roughly cut into small chunks
1 Tsp Smoked Paprika
1 Tsp Garlic Salt
2tbs Unsalted Butter
150gm Mature English Cheddar
Garnish
Rocket
Method:
- Fry the thinly sliced onions with the oil and a pinch of sea salt until they start to go soft and translucent.
- Add the chopped tomatoes, sliced black olives, chopped oregano and chopped chorizo to your pan, stir to cook evenly and after a few minutes over a medium heat, tip the contents into a large mixing bowl.
- Add your thinly sliced chorizo to the frying pan and fry lightly on both sides. Put on a plate to one side with the finely sliced tomato.
- Boil your potato chunks until they go slightly fluffy but stay firm, drain them and add to the chorizo pan with the chorizo oils left in it.
- On a medium heat fry your potatoes in the Chorizo oil adding 2 tbs of butter. Sprinkle smoked paprika and garlic salt evenly over. Once they start to crisp up take them off the heat and put to one side.
Put your oven on 160 c (fan)
- Beat your eggs together adding the dulce, dash of Dijon and cheese, which you add with the potatoes to the contents of the large mixing bowl with the onion, Chorizo and tomato and mix together.
- Try not to mash the potatoes. Pour into an oven proof dish or as I prefer, a strong reliable perfectly formed “Man Pan” (Deep iron Skillet), for cooking.
- Place in oven for 10 -15 mins until your omelette starts to set then remove it and place your Chorizo and tomato slices in a pattern of your choice on the top.
- Put back in oven for a further 30 mins.
Serve hot or cold, as a meal or picnic food. Perfection!
Baldchefnicks tips n tricks:
Goes well with a simple green salad. Don’t over boil your potatoes as it will change the texture of the omelette. All ovens are different so watch your omelette closely and remove it when fully set. You can make them individually in Yorkshire pudding tins for a bite sized snack.
