So in case you didn’t realise, eggs are cheap alternatives to health foods. Because eggs are so common, we tend to forget how much nutrition this humble food has. Used to always being associated with high cholesterol (especially the yolk), it’s time to redefine the egg in our lives.
Here in Singapore, people sometimes take it for granted because we have egg in so many dishes that we consume. For example, the staple fried rice that every Zi Char store(meaning stir fry in a Chinese dialect, it usually refers to stores that cook home-styled dishes upon your order and are usually housed in humble semi-open air eateries and coffee shops in Singapore) has, would surely not be able to be completed without the addition of an egg. It’s almost like ordering Eggs Benedict without the egg (panic ensues).
There are sooooo many articles nowadays preaching about the consumption of eggs I really stop reading them. You know why? Because there is no reason anyone would not like eggs, there’s really no need for someone else to tell us why we should eat eggs. From the 温泉卵 (Onsen Tamago or “Hot spring egg”) by the Japanese to the French’s Oeufs en Cocotte (French baked egg or egg in pots). The world already lives with and on eggs. However, if you really don’t like eggs and want to be convinced even more, look at this article.
Before I start on the Spanish Omelette recipe, I do have two disclaimers. Firstly, this dish, unlike most of my recipes can be a bit on the unhealthier side if you’re looking at the fat content. In order to get to as close as possible to the real authentic Spanish Omelette, I had to sacrifice some (or quite a bit) or calories to achieve my aim. The oil used in this recipe is no joke. Think one small bottle of oil. Before you start screaming and running the opposite direction of this post I should probably mention this. It doesn’t mean you actually down the whole bottle of oil. I have a less oily way written below in the recipe and you actually drain the oil in the end. Still not good enough? I suggest this: Portion control. You don’t have to eat it as a main dish, you can share the calories with about 5 other people while serving it as a side dish! Then you can deep fry your ingredients and still have your omelette. And frankly, a little fats now and then is good for you, especially in the form of olive oil. As strict as I am with what and how much I eat, I do wander off my path every now and then, but I haven’t gained weight from these excursions. I do believe this Spanish Omelette is worth the calories.
My second disclaimer: this is a recipe I have adapted from a couple of available recipes (I’m no Spanish food expert), one of the most helpful one has to be Jamie Oliver’s Foodtube that
I happen to come across. The recipe is basically almost a transcript of the video in case you don’t have no time for no video. I can’t say for sure it’s exactly the same because I transcribed it based on my memory and what I did when I made it. Nonetheless, if you have time, the video is oh-so-useful.
Recipe: Spanish Omelette
|Serves 2-6||Prep Time: 5 Mins||Cook Time: 15 Mins||Total Time: 20 Mins|
250g waxy potatoes (I use baby potatoes)
1 large onion
About 200ml of olive oil
Salt and pepper
Spring Onions or chives (optional)
- Heat your pan on high heat before pouring in the olive oil
- Thinly slice your onions and throw them into the oil before the potatoes
- Next, slice the potatoes into about 3mm slices
- Cook for 10-15 minutes until caramelised
- Break the eggs into a big mixing bowl, do not beat the eggs
- Drain the oil from the potato mixture and put them into the eggs and mix lightly
- Let the egg mix sit for 10-15 minutes for the potatoes to soak up the eggs, the mixture will thicken.
- Oil a non-stick pan and pour the mixture and cook on high heat for 1 minute and low heat for two minutes. Basically, you want to make sure the mixture has sort of harden on the sides touching the pan.
- Here’s the tricky part if you have never tried it before (i failed once), use a plate as flat as you can find, place it on top of the pan, making sure you’re covering the entire pan. Press down on the plate and FLIP that pan upside down. Now you’ve got some round shaped omelette with gooey egg below on your plate.
- Slide the whole omelette back into the pan with the uncooked egg at the bottom of the pan this time. Now you can relax.
- Cook on high heat for a minute and low heat for 2 minutes. Check if the insides is cooked by either pressing down on the omelette – it should be kind of bouncy, or stick a skewer in to find out.
- Once cooked, place the plate on top of the pan again and flip (so much easier now though)
- Heave a sigh of relief, cut up into 6 pieces and serve immediately.
There’s no real fix amount of olive oil, just ensure it covers the entire potato onion mixture. I have tried using less oil and it does work to a certain extend, except it might take longer and you have to keep stirring to make sure the potatoes get cooked evenly.