Ingredients with Measurements:
- 2 medium potatoes, peeled and thinly sliced
- 1/2 cup diced morcilla (Spanish blood sausage)
- 6 large eggs
- 1/4 cup milk
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Special equipment needed:
- 10-inch non-stick skillet
- Spatula
Step-by-step instructions:
1. In a large bowl, whisk together the eggs, milk, parsley, salt, and black pepper until well combined. Set aside.
2. Heat the olive oil in a 10-inch non-stick skillet over medium heat. Add the sliced potatoes and cook, stirring occasionally, until they are tender and lightly browned, about 10 minutes.
3. Add the diced morcilla to the skillet and cook for an additional 2-3 minutes, until the sausage is heated through.
4. Pour the egg mixture over the potatoes and morcilla in the skillet. Use a spatula to gently stir the mixture, making sure the eggs are evenly distributed.
5. Cook the omelette over medium heat for 8-10 minutes, or until the edges are set and the center is slightly jiggly.
6. Preheat the broiler to high. Place the skillet under the broiler and cook for an additional 2-3 minutes, or until the top is golden brown and the center is fully set.
7. Remove the skillet from the oven and let the omelette cool for a few minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
Cook the omelette over medium heat and then broil on high.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 250
Fat: 18g
Protein: 12g
Carbohydrates: 10g
Fiber: 1g
Sugar: 1g
Sodium: 520mg
Substitutions for ingredients:
- If you can't find morcilla, you can substitute with chorizo or any other type of sausage.
- You can use any type of potato for this recipe.
Variations:
- Add diced onions or bell peppers to the skillet with the potatoes for extra flavor.
- Top the omelette with grated cheese before broiling for a cheesy twist.
- Use leftover cooked potatoes instead of raw potatoes for a quicker cooking time.
Tips and tricks:
- Make sure to slice the potatoes thinly so they cook evenly.
- Use a non-stick skillet to prevent the omelette from sticking.
- Don't overcook the omelette or it will become dry.
Storage instructions:
Store any leftover omelette in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the omelette in the microwave or in a skillet over medium heat until heated through.
Presentation ideas:
Serve the omelette on a large platter and garnish with fresh parsley.
Garnishes:
Fresh parsley or chopped scallions.
Pairings:
This omelette pairs well with a simple green salad or roasted vegetables.
Suggested side dishes:
Roasted asparagus or sautéed spinach.
Troubleshooting advice:
- If the omelette is sticking to the skillet, use a spatula to gently loosen the edges before flipping.
- If the center of the omelette is still runny after broiling, place it back in the oven for an additional minute or two.
Food safety advice:
Make sure to cook the omelette to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
The Spanish omelette, also known as tortilla de patatas, is a classic dish in Spanish cuisine. It is typically made with potatoes, onions, and eggs, but can be customized with a variety of ingredients.
Flavor profiles:
This omelette is savory and slightly spicy from the morcilla, with a creamy texture from the eggs and potatoes.
Serving suggestions:
Serve this omelette for breakfast, brunch, or as a light dinner. It is also a great dish to bring to a potluck or picnic.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Spanish