Spanish omelette my way

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I not very good at sticking to traditional recipes. Most of the time, when I get an idea for something to make, I tend to be missing an ingredient or two, but rather than popping to the shop for the missing parts, I tend to use something else from the fridge or pantry. With dishes like a Spanish omelette, this is not an issue at all as it is the kind of dish you can alternate depending on the content of the fridge or what you are serving it with.

Recently I made Spanish omelette twice, once for a dinner with Ralph and once for a tapas dinner with friends. The recipe is more or less the same.

Spice mix from the Danish brand Vestjyske Delicatesser

Spice mix from the Danish brand Vestjyske Delicatesser

4 potatoes
1/2 small leek
1-2 mushrooms (depending on size)
1 tub Ricotta (I didn’t use all)
3 eggs
100 ml milk
Salt & pepper to season
Herb mix (I used one I bought at Hopballe Mill in Denmark from Vestjyske Delicatesser)

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Layer the ingredients into the oven proof dish

Start by peeling and slicing the potatoes into thin slices. Use a mandolin if you have one. Cook the potato slices for 5 minutes. Take off the heat, pour of the water and put aside.

Cut the mushroom and leek into thin slices. Rub some butter in an oven proof dish and start layering the ingredients; potatoes, leek, mushrooms, ricotta and herbs. I had enough for approximately 3 layers. The ricotta I just add in small lumps using a spoon.

In a separate bowl, whisk the egg and milk with a little bit of salt and pepper. Once well mixed, pour onto the layered ingredients. You can finish with a layer of cheddar or similar on top.
Cook in the oven at 200 degrees Celsius for 30 minutes.

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Finished Spanish omelette

Finished Spanish omelette

The Spanish omelette is a great side for a good steak

The Spanish omelette is a great side for a good steak

For a dinner with friends, I made portion sized versions

For a dinner with friends, I made portion sized versions

For the tapas dinner with friends, I made the Spanish omelettes in portion sizes, using the same recipe minus the mushrooms. I just used a little bit more of everything as I was making for 6 people instead of just 4 as the recipe above is scaled for. Using portion sized ramekins makes it easier and cleaner to eat when serving tapas as supposed to a plated dinner. It is also a mild flavored dish since I have used ricotta cheese instead of a stronger cheese. This ensures that it fits well with most other tapas dishes. When making it as a side dish for a steak dinner, I used a large ramekin and plated up the dish. I could easily have used the portion ramekins for this dish too, making the plating prettier. Maybe next time. 🙂

For the tapas version scaled for 4 people, I used 4 eggs and half and half with cream and milk, approximately 75 ml of each. They only need 20 – 25 minutes in the oven in the small ramekins.

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