Great Nosh For Little Dosh – The – Not so – Spanish Omelette

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Forgot to defrost some meat, and need something quick but filling? How about a Spanish style tortilla (or omelette as we know them)? It’s packed with protein and carbohydrates for students who constantly are on the go.

1.     Firstly, peel and slice thinly (approximately 1cm) one medium sized potato. Boil on the hob for approximately 5 minutes until they are softer. Using boiled water from the kettle saves time.

2.     Whilst the potatoes are cooking cut up into small pieces one clove of garlic. Cook this in oil/butter in a frying pan. Add half a medium onion to this, diced.

3.     When the garlic and onions are cooked, place in a bowl and drain and add the potatoes. In a separate bowl, break three eggs and whisk together with a fork (this avoids any shells getting into the mix). Add salt and pepper to taste, plus a pinch of any additional herbs like basil or oregano. Then, pour the egg mixture onto the potato mix and make sure all the vegetables are covered.

Proper Spanish tortillas are quite deep, but this requires a lot of eggs and we are working with a student budget here.

4.     If you have a good frying pan then you should not need to add any more oil (Home Bargains do some good none-stick frying pans for £1-2; make sure you wash your pan straight after use in hot water and washing up liquid to make them last longer). Pour the egg and vegetable mix into the pan. Turn on your grill to heat up.

5.     As it begins to solidify go round the edges with a spatula to loosen and check it. When it is feeling solid underneath with brown patches then you can place the pan under the grill. This should be roughly two minutes. Make sure the handle is not underneath –you can leave the oven door ajar.

6.     Grill the top of the omelette until it looks cooked. This way you avoid a piled mess and it slides straight out of the pan with support from your spatula. Altogether it should take no more than 5-10 minutes.

7.     Depending on how much you like to eat, half can satisfy and you can save the rest to re-heat later (in the microwave), otherwise enjoy in one. Personally, I like to eat it with a side serving of spinach and a dollop of mayonnaise. It’s not quite like what they make in Spain, but it’s yummy and it works as a big lunch as well as quick tea.

Emma Spencer

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