Authortapasonline
RatingDifficultyBeginner

Spanish omelette with smoked cheese - In Spain, the omelette is usually served cold in chunks or slices, but you can serve it hot and in one piece if you like. If you have one of those miniature frying pans, they are ideal for a single portion, otherwise an omelette pan or any high-sided frying pan is fine and the recipe assumes the latter. San Simón smoked cheese from Galicia is perfect as it is soft and melts easily, but any smoked cheese will do.

Yields2 Servings
Prep Time5 minsCook Time35 minsTotal Time40 mins
 2 tbsp Olive Oil
 2 Potatoes, medium-sized Peeled and thinly sliced
 1 Small white Onion, Thinly sliced
 4 Large EggsFree-range
 100 g San Simón Cheese, Cut into small pieces
 1 pinch Salt
 1 pinch Black Pepper
 1 Large pinch of Dried Parsley
1

Heat the oil in a frying pan and add the potatoes and onions. Cook gently for around 15 Minutes until the potatoes and onions are soft, but not browned.

2

In a bowl, lightly beat the eggs with the salt, pepper and parsley, then add the cheese.

3

Tip the egg and cheese mixture into the pan and stir gently to amalgamate. Cook over a low heat for around 20 Minutes, teasing the edges every so often with a spatula to form a cushion.

4

When all the liquid has gone, if you feel confident, you can tip the omelette out using an inverted plate and then ease it back in to cook the other side. Alternatively, you can finish it off under the grill, but be careful with the pan handle. What you want to achieve is an omelette which is cooked and golden on the outside, but still moist in the middle.

5

Leave it to cool for around 5 Minutes, then gently slide it out of the pan onto a plate.

Ingredients

 2 tbsp Olive Oil
 2 Potatoes, medium-sized Peeled and thinly sliced
 1 Small white Onion, Thinly sliced
 4 Large EggsFree-range
 100 g San Simón Cheese, Cut into small pieces
 1 pinch Salt
 1 pinch Black Pepper
 1 Large pinch of Dried Parsley

Directions

1

Heat the oil in a frying pan and add the potatoes and onions. Cook gently for around 15 Minutes until the potatoes and onions are soft, but not browned.

2

In a bowl, lightly beat the eggs with the salt, pepper and parsley, then add the cheese.

3

Tip the egg and cheese mixture into the pan and stir gently to amalgamate. Cook over a low heat for around 20 Minutes, teasing the edges every so often with a spatula to form a cushion.

4

When all the liquid has gone, if you feel confident, you can tip the omelette out using an inverted plate and then ease it back in to cook the other side. Alternatively, you can finish it off under the grill, but be careful with the pan handle. What you want to achieve is an omelette which is cooked and golden on the outside, but still moist in the middle.

5

Leave it to cool for around 5 Minutes, then gently slide it out of the pan onto a plate.

Tortilla con Queso Ahumado