What happens when you take so long to leave the beach? You rush home to cook dinner with cranky, hungry kids.
Fortunately, Tatay was at home so he fried some sausages ahead. We reached home quarter past 6 pm. We always have dinner at 6 pm. So you can imagine how famished my chickens were. But the sausages were good enough for them.
To supplement what was on the table, I tried this Spanish omelette by a French chef. Done in less than 30 minutes. Beat that Jamie Oliver?
Elmer and Tatay loved it.
Everyone well fed. I’m happy.
Without much further ado, here’s Manu Feildel’s Spanish Omelette recipe from Taste Magazine:
4 small potatoes cut into 2 cm pieces
2 chorizo, cut into 1 cm-thick slices
1 red onion, halved, thinly sliced
4 cherry or grape tomatoes, halved
2 tbps extra virgin olive oil
finely chopped continental parsley, to serve
1. Place the potato in a saucepan and cover with cold water. Season with salt flakes. Bring to boil over high heat. Reduce heat to low. Simmer for 10 minutes or until potato is tender. Leave the potato in a colander to dry out.
2. Preheat oven to 200 degrees Celsius. Use a balloon whisk to whisk the eggs until smooth and combined. Season.
3. Heat a 20 cm (base measurement) ovenproof non-stick frying pan over medium heat. Add the chorizo and cook, turning occasionally for 4 minutes or until chorizo starts to release its fat. Add the potato and onion and cook, stirring often, for 5 minutes or until golden and starting to crisp. Add the tomato and cook, stirring carefully so the tomato stays intact, until starting to soften.
4. Add the potato and egg mixture. Spread the mixture evenly over the pan and bake for 15 minutes or until the top is golden and the mixture is just set in the center. Set aside for 3 minutes. Scatter with parsley.
I omitted the rosemary component because I don’t have it available in my fridge. I don’t think it mattered that much.
I garnished the omelette with basil and spring onion. I didn’t have parsley.