Recipe: Spanish Omelette

My contribution to food for gameday.

I made a Spanish omelette from Nigella's new cookbook Nigella Express. She has a great collection of delicious, comforting recipes. However, they're not always quick or easy. This book is her attempt at quick and easy and comforting.

This recipe isn't for what I would call a Spanish omelette. However, the recipe was easy, and the end result was quite tasty. Even more interesting, it really reminded me of potato skins (a secret love, truth be told). I think it was a combination of the potatoes, cheese, and the smokiness of the roasted bell peppers (Trader Joe's carry a selection). We cut it into 8 wedges and had it with salsa, but I think a bit of sour cream would have really been a great touch. Yum!!

Spanish Omelette
Serves 4

225g baby new potatoes
4 eggs
2-3 ounces chopped caramelized or flame-roasted peppers from a jar
3 spring onions finely sliced
2-3 ounces grated Manchego or Cheddar cheese
1 teaspoon butter
drop of oil
salt and pepper to taste

Turn on the broiler and let it heat up while you start off the omelette. Cook the new potatoes in boiling water for 15 minutes, until cooked through, then drain and cut in half.

Whisk the eggs in a bowl, then add the potatoes, peppers, spring onions and cheese and season with salt and pepper to taste. I found the potatoes a bit too large, so I lightly broke them down with a masher.

Heat the butter and oil in a cast iron skillet, and, when hot, pour in the omelette mix and cook gently for 5 minutes. Instead of flipping it to set the top, simply put it in the broiler for a few minutes.

Turn the omelette upside-down onto a plate to let cool. It's fine if it feels a bit wobbly because it'll continue cooking once it's out. Once cool, slice in to 4 large or 8 smaller wedges.

For more ridiculously tasty gameday ideas, check out Simply Recipes ;-)