This tortilla is based on a Nigella Lawson recipe from the book Nigella Express. As always, Nigella has managed to come up with something incredibly delicious and make it really easy.
I used to live with a Spanish girl when I came to England and she taught me to make the ‘perfect’ tortilla, but I have to say that version is hard work (though very good). I wanted something simpler that would satisfy my urgent Saturday afternoon tortilla craving and I turned to one of my safest cookbooks for inspiration on how to do something yummy quickly. But as it was the weekend I had plenty of time to add a few steps and ingredients and make my own version of Nigella’s express Spanish omelette.
Just like Nigella, I didn’t peel my potatoes (even though this is a time-saver idea the truth is that I think potato skin is delicious and earthy but it is often undervalued and discarded, however I tend to keep it on every time I think a recipe allows it). Also similarly to Nigella’s recipe, I finished the tortilla in the grill rather than turning in on the pan. Easy and effective.
The main differences between this version and hers were the peppers – I softened mine in the pan with olive oil and tomato paste, whereas Nigella suggests using flame-roasted peppers from a jar (they are lovely too) – and instead of using spring onions, I used shallots which I softened in the pan with the peppers. I love shallots because of their sweetness and I can’t help myself and my Portuguese roots – we start a lot of dishes with some olive oil in a pan and finely chopped onions (and often garlic), that’s the start of everything cooking-wise!
All in all, this is really easy and it came out delicious and the boys loved it (big and small). The best way to eat it is at room temperature, when all the ingredients have set and are well packed together for a perfect slice of Spain. Serve it with a salad for freshness and crunch.
- 250 grams Baby new potatoes
- water to boil
- olive oil extra virgin
- 4 Shallots
- 1 red pepper
- 1 tbsp tomato puree
- 5 eggs
- Salt flakes to taste
- black pepper freshly ground
- 100 grams Cheddar cheese grated
- 1 knob butter
- Cut the baby new potatoes into halves or quarters (this depends on the size of the potatoes and your own taste - you may want to have them smaller) and boil them in salty water for 10 to 15 minutes or until they are soft.
- Finely chop the shallots and the red pepper.
- In a frying pan, place the pepper and shallots with a glug of olive oil on medium heat. When they are soft add the tomato puree, mix well and let it cook for 5 minutes. While this is happening, turn the grill on so it gets nice and hot for when your omelette is ready.
- Whisk the eggs in a bowl, season well with salt and pepper and add the grated cheese and the softened pepper and shallots mixture, and the boiled potatoes at the end.
- Add the butter to the same frying pan you cooked the pepper and shallots in and when it's melted and the pan is hot, pour the egg mixture and let it cook gently for 5 to 10 minutes or until you can feel that most of it is set and only the top is still liquid.
- At this point, put the pan under the grill to cook the top and remove when this is done.
- Turn the omelette onto a plate so it cools down to room temperature and it's ready to serve!
2 Comments
what flavor, what color, easy! I suggest, as background music, Paco de Lucia and his flamenco guitar, maybe the “Concierto de Aranjuez”. Try and will definitely repeat
I think the music would have made it even better!